Sauerkraut Cabbage Roll
for 4 servings
For the picante oil
- 5g Bird’s eye chilli
- 20g smoky malt Whiskey
- 1 bay leaf
- 200g grapeseed oil
For the pickled tomatoes
- 55g rice vinegar
- 18g white soy
- 20g white caster sugar
- ½ tsp salt
- 250g cherry tomatoes
For the chicken and tomato broth
- 500g fresh chicken stock
- 250g cherry tomatoes
- 2 bay leaves
For the cabbage roll filling
- 10g unsalted butter
- 170g streaky smoked bacon, diced 1cm
- 200g Sauerkraut
- 30g smoky malt Whiskey
For the crispy shallots
- 100g shallots, peeled and finely sliced
- 2 Tbsp cornflour
- oil, for frying
- 1-2 Hispi cabbage, depending on size
- 150g goat’s cheese, diced 5mm
- 2 smoked Bratwurst
- reserved cabbage roll filling
- reserved chicken and tomato broth
- reserved pickled tomatoes
- reserved picante oil
- reserved crispy shallots
To make the picante, start by blitzing the birds eye chilli into flakes using mini food processor. Place the chili flakes into a pan, along with the whisky and bay leaf. Cook over a moderate heat until the whisky starts to boil. Carefully add the grapeseed oil and reduce the heat to the lowest setting, infuse for 1 hour. Allow the mixture to cool completely before storing in an airtight container and leaving it to infuse for at least 48 hours.
For the pickled tomatoes, place the vinegar and white soy into a pan along with 175g water. Heat gently and add the sugar and salt, stirring until completely dissolved. Remove the pan from the heat and allow to cool completely. Halve the cherry tomatoes and place into the cooled pickling liquid. Cover and set aside for at least 8 hours.
Make the broth by heating the chicken stock in a pan over moderately high heat. Once it has come to the boil. Reduce to medium and add the cherry tomatoes and bay leaves and simmer for 5 minutes. Remove the pan from the heat and allow to cool. Pass the stock through a fine mesh sieve, discarding the tomatoes and bay, and set aside.
For the cabbage roll filling, melt the butter in a frying pan and add the diced bacon, frying until golden and crispy. Add the Sauerkraut and stir well to mix, then add the whiskey to deglaze the pan. Season with salt and set aside.
To make the crispy shallots, toss the sliced shallots with the corn flour to lightly coat. Heat the oil to 160°C and fry the shallots until crispy. Remove and spread on a tray lined with kitchen paper to drain. Set aside.
To finish the cabbage rolls, select only the larger leaves of the Hispi cabbage – eight leaves in total will be required. Use a sharp knife to trim and discard the thick centre stalk of each leaf. Bring a large pan of water to the boil (and have a large bowl of ice water ready). Add the leaves to the boiling water and cook for 3 minutes from the time the water comes back to the boil. Remove the cooked leaves and immediately plunge into the iced water. Once cooled, drain well and lay out on a tray lined with kitchen paper.
Remove and discard the skin casings from the sausage and mince the meat using the back of a fork. Add to the filling and combine well. Divide the filling mixture between the 8 leaves, by spooning a small amount onto the bottom half of each leaf, leaving space on the ends. Tuck in the left and right sides and roll up away from you.
Preheat the Fusion BBQ. Place the eight stuffed cabbage rolls snugly into the spit roast cage. Making sure the cage is clamped tightly to avoid movement of the cabbage rolls. Insert the spit rod and clamp the cage in the centre, setting the rod on the lowest setting. Place over the coals and begin rotation. Cook until warmed through and partially charred, approximately 10-12 minutes.
Remove the spit rod and carefully and open the cage, removing the stuffed cabbage rolls.
Warm the broth and add the pickled tomatoes. Serve the cabbage rolls with the broth, picante oil and crispy shallots.