Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sig's white fish pointed cabbage parcels. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Sig's White Fish Pointed Cabbage Parcels is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Sig's White Fish Pointed Cabbage Parcels is something which I have loved my whole life.

Sig's White Fish Pointed Cabbage Parcels very tasty ,be easy on the Cayenne Pepper :-) Sigrun German, living in England. The Savoy Cabbage Parcels recipe out of our category None! Although pointed cabbage is closely-related to white cabbage, it has a delicate, slightly sweet taste all its own that adds a special note to a variety of recipes.

To begin with this particular recipe, we must first prepare a few ingredients. You can have sig's white fish pointed cabbage parcels using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Sig's White Fish Pointed Cabbage Parcels:

1. Get 8 large pointed cabbage leaves
2. Take 500 grams filet of cod or white fish of choice or use uncooked prawns ( shrimp)
3. Prepare 1 pinch salt
4. Take 200 grams close cup mushrooms
5. Prepare 150 grams butter, ( 3 X 50 grams )
6. Get 1 pinch each of pepper and cayenne pepper
7. Make ready 1 small onion
8. Prepare 200 ml good drinking red wine

Heat the vegetable stock in a wok for cooking. Napa cabbage nutritional info, health benefits and exclusive recipes. Pointed Cabbage Although pointed cabbage is closely-related to white cabbage, it has a delicate, slightly sweet taste all its own that adds a special note to a variety of recipes. Pour in vegetable broth and season with brown sugar, salt, and pepper.

Instructions to make Sig's White Fish Pointed Cabbage Parcels:

1. Clean the fish and cut into cubes. Blanche (drop the cabbage leaves into boiling salted water for about a minute) then remove and drop into iced water and drain. You can remove some of the stalk if you wish but make sure you do not separate each leaf. Separate your butter into 3 X 50 grams. Chill one amount ready for sauce, it needs to be very cold .
2. brush the mushrooms and chop roughly, fry in 50 grams of unchilled butter ,remove from pan,mix with fish.( if using prawns add raw to the mushrooms. mix well just before rolling the parcel. They will cook in oven adjust time to 20 minutes) Season with salt ,pepper and a little Cayenne pepper.Add a little mixture to cabbage leaf (two leaves for one roll) and make a little parcel. Fry in 50 grams of unchilled butter carefully for about a minute from all sides. Chill rest of the butter
3. Transfer to ovenproof dish, pour over the frying butter and cook at 200C for 15 minutes in oven.
4. Finely chop the onion and cook in the red wine ,reduce until half the liquid.whisk the very cold butter under. Season with salt and pepper.Serve with new potatoes or fried potatoes and and the sauce
5. If you are not happy to use red wine, then use a pomegranate or cranberry juice . If you want a deeper colour for contrast add drop of red food colour.

Cabbage is part of the Brassica family, and is closely related to vegetables such as broccoli and cauliflower. It is high in vitamins (especially Vitamins C and K) and also in antioxidants. There are a number of varieties of cabbage including white, red, savoy and the Asian staple, pak choi. Cabbage can be steamed, boiled or stir-fried, it is easy to overcook cabbage and spoil its texture and flavour so just cook until tender. This week, we had the pointed cabbage in our VegBoxes.

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