Thanksgiving Cabbage with Bread and Chestnut Stuffing

A whole white cabbage is stuffed like a festive roast and baked in the oven. The filling of day-old bread rolls, chestnuts, mushrooms and Bergkäse makes this dish the hearty centrepiece of an autumnal Thanksgiving table.

By yumbelo · 4 servings · 90 minutes

Ingredients

• 1200 g white cabbage, large head
• 200 g day-old bread rolls, cut into cubes
• 200 g chestnuts, precooked (vacuum-packed)
• 250 g button mushrooms
• 1 pc onion
• 40 g butter
• 2 pc eggs
• 150 ml milk
• 80 g Bergkäse, grated
• 1 bunch bunch of parsley
• 1 tsp dried thyme
• 1 pinch nutmeg, grated
• 2 tbsp cooking oil
• 200 ml water
• salt
• pepper

Method

1. Preheat the oven to 180 °C, top and bottom heat.
2. Hollow out the white cabbage slightly at the core, leaving a wall about 2 cm thick; finely chop the hollowed-out cabbage interior.
3. Blanch the cabbage head in plenty of boiling salted water for about 8 minutes, lift it out and let it drain well.
4. Pour the milk over the bread cubes and let them soak for 10 minutes.
5. Finely dice the onion and sweat it in 1 tbsp oil and the butter until translucent.
6. Slice the mushrooms, add them to the onions and fry vigorously for 5 minutes, until the liquid has evaporated.
7. Roughly chop the chopped cabbage interior and the chestnuts and fry along for 3 minutes; season with salt, pepper, nutmeg and thyme.
8. Remove the pan from the heat, fold in the soaked bread, the eggs, the Bergkäse and the chopped parsley, and adjust the seasoning.
9. Place the cabbage in an ovenproof dish or a roasting pan, put the filling in the middle and press it down firmly.
10. Pour the water into the dish, drizzle the remaining tablespoon of oil over the cabbage and cover the cabbage with aluminium foil.
11. Bake the cabbage in the oven for about 60 minutes, then remove the foil and bake for a further 15 minutes until golden brown.
12. Take the cabbage out of the oven, let it rest briefly, cut into wedges and serve with some pan juices.