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In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
8-10 Daun Kol putih/hijau, Air & Garam secukupnya
2 Bawang merah-cincang, 2-3 sm Mentega cair
250 gr Spaghetti/Pasta lain (opsional)
Bahan Saus:
80 gr Bawang bombay & 250 gr Tomat-cincang
250 ml Krim, 1-2 Cabai keriting-iris (opsional)
1 st Bawang putih cincang, Garam secukupnya
2 st Kecap inggris, 1 st Cuka, 2 sm Mentega
½ st Lada hitam bubuk, 2 st Gula merah
Bahan Isi:
250 gr Daging sapi cincang, 2 st Garam, 1 Telur
250 gr Daging babi/ayam cincang, 2 sm Mentega
90 gr Bawang bombay & 1 Bawang putih-cincang
1 st Daun dill, 150 gr Kentang, 1 st Air nipis
1 sm Peterseli cincang, ½ st Lada hitam bubuk
1 st Bawang putih bubuk, ½ st Bawang bubuk
½-1 st Cayenne pepper, ½ st Paprika bubuk
1 st Oregano kering, 1 st Thyme kering
Cara membuat
Kupas kentang lalu parut halus. Campur kentang parut dengan air nipis agar tidak menjadi hitam. Sisihkan.
Isi: Campur rata daging2, kentang parut, semua bumbu & herba kering dengan tangan/sendok kayu, sisihkan. Lelehkan mentega dengan api sedang, masukkan bawang putih & bombay cincang. Masak & aduk hingga bawang bombay mulai kecokelatan. Masukkan campuran daging, aduk cepat selama 2-3 menit (sampai daging ½ matang). Cicipi, tambahi garam/lada jika perlu. Angkat dari api & biarkan sampai sedikit mendingin. Beri telur, peterseli & dill lalu aduk hingga rata.
Didihkan air dengan sedikit garam di panci. Masukkan kol & masak hanya hingga kol mulai melembut. Angkat dari air; keringkan. Potong bagian tengahnya yang terkeras (pangkalnya saja, jangan potong seluruh bagian tengah kol). Taruh kol di meja kerja, beri bahan isian pada bagian tengahnya (jumlah bahan isian tergantung besar ukuran kol). Lipat kol agar menutupi seluruh bahan isian dengan rapi, semat dengan tusuk gigi/ikat dengan benang. Panaskan oven 175° C.
Saus: Lelehkan mentega dengan api sedang di dalam pan saus. Masukkan bawang putih & bombay cincang, masak selama ± 4 menit. Masukkan tomat cincang, masak & aduk hingga tomat mulai layu. Tuangi krim, masak sambil sesekali diaduk selama 5 menit. Beri cuka, lada, kecap inggris & gula merah. Masak sambil sesekali diaduk sampai saus mengental & tomat lembut. Beri garam secukupnya lalu angkat dari api.
Ulasi loyang panggang dengan sedikit saus (tipis saja) & 2-3 sm mentega cair secara merata. Sebarkan bawang merah cincang di atasnya. Susun kol isi di atas saus & bawang merah tersebut. Panggang sampai daging matang & kol empuk (± 45 menit), balik kol isi diantaranya.
Sementara itu, didihkan air & garam di dalam panci. Masukkan spaghetti/pasta & masak hingga matang. Angkat dari api & tiriskan.
Ltkkan spaghetti & kol isi di piring2 saji. Beri saus di atas spaghetti/pasta & juga sedikit saus di atas kol isi. Hidangkan segera.
Ingredients
8-10 White/green cabbage leaves, Water & Salt
2-3 tbsp melted Butter, 2 Shallots-chopped
250 gr Spaghetti/other Pasta (optional)
Sauce ingredients:
250 ml Cream, 2 tbsp Butter, 1 tsp minced Garlic
½ tsp ground Black pepper, 1 tsp Vinegar, Salt
2 tsp Worcestershire sauce, 2 tsp Brown sugar
250 gr Tomatoes & 80 gr Onion-chopped
1-2 Cayenne pepper-sliced (optional)
Stuffing ingredients:
250 gr ground Beef, 1 tsp Thyme, 1 tsp Lime juice
250 gr ground Pork/Chicken, 1 Garlic clove-minced
150 gr Potato, 1 tsp Dill, 1 tbsp chopped Parsley
1 Egg, ½ tsp Paprika powder, ½ tsp Onion powder
1 tsp Garlic powder, ½ tsp ground Black pepper
½-1 tsp Cayenne pepper, 90 gr Onion-chopped
1 tsp Oregano, 2 tbsp Butter, 2 tsp Salt
Directions
Peel & then finely grate the potato. Mix it with lime juice so they won`t turn dark; set it aside.
Stuffing: Using your hand/wooden spoon, combine beef, pork/chicken, grated potato, all dried spices/herbs & seasoning. Set it aside. Melt butter over medium heat; add in chopped onion & minced garlic. Cook & stir until the onion starts to caramelized. Put in the meat, stir quickly for 2-3 minutes (until the meat half-cooked). Taste; add more salt/pepper if it`s necessary. Remove from the heat & let it slightly cool down. Add in egg, chopped parsley & dill. Stir to combine it well.
Bring a pot of salted water to a boil. Put in cabbage leaves & cook just until it soften. Remove from the water; pat it dry with paper towels. Cut away the thick center stem (hard spine) without cutting all the way through. Place cabbage on a working surface, rib side down. Put some stuffing in the center of each leaf (the amount depends on the cabbage leaf size). Wrap cabbage leaf to cover the stuffing neatly; secure them with toothpicks/string. Meanwhile, preheat the oven to 175°C/350°F.
Sauce: In a saucepan, melt butter over medium heat. Add in chopped onion & garlic & cook it for ~ 4 minutes. Stir in chopped tomato; cook until the tomato starts to wilt. Pour in cream & bring it to a simmer for 5 minutes; stir occasionally. Add in vinegar, pepper, Worcestershire sauce & brown sugar. Cook until the sauce thickens & tomato smooth; stir occasionally. Add in enough salt to taste & then remove it from the heat.
Spread a thin layer of the sauce & 2-3 tbsp of melted butter over the bottom of a baking tray/dish. Sprinkle chopped shallots evenly. Arrange stuffed cabbage on top of the sauce & shallots. Bake until the meat cooked through & the cabbage tender (~ 45 minutes); flip/turn over stuffed cabbage in between.
Meanwhile, bring a large pot of salted water to a boil. Put in spaghetti/pasta & cook until al dente. Remove from the heat & then drain it.
Place some spaghetti & stuffed cabbage in serving plates; spoon some sauce over the top of spaghetti & a bit sauce over stuffed cabbage. Serve immediately.
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