FR2526638A1 - Foodstuff based on chopped, precooked cabbage layers - sandwiching stuffing layer and contg. e.g. gelatin sauce as binder - Google Patents

Abstract

The dish is prepd. by successively placing in a recipient a first layer of precooked, chopped and cooled cabbage, a second layer comprising stuffing and a third layer of the precooked, chopped and cooled cabbage, pouring a binding sauce on the third layer and freezing the whole. The cabbage is cooled to 0-5 deg. C and is pref. precooked before being chopped or vice versa. Precooking is at 100 deg. C for 5-10 mins. The binding sauce is based on animal gelatin. In use the frozen prod. is placed in a cooking oven and after cooking it is cut in pieces for serving. The prod. can be prepd. on an industrial scale and is uniform.

Description

 The present invention relates to a process for the preparation of a dish based on cabbage and stuffing, as well as the dish obtained by this process.

 The most common way to prepare a stuffed cabbage is to cook the cabbage, place a dumpling or sausage meat between the cabbage leaves that have been previously spread, and tie the whole to prevent 'it is falling apart.

 This way of doing things, which is entirely satisfactory for a family kitchen, is completely unsuitable for a collective kitchen. Indeed, it requires many preparation and finishing operations, which makes it very expensive. It also has the disadvantage of not allowing the production of uniform parts both in quantity and in quality; the people whose parts come from the heart of the cabbage indeed receive a quantity of meat which is clearly larger than those whose parts come from the base of the cabbage leaves.

 The present invention proposes to remedy the drawbacks mentioned above and, to do this, it relates to a process which is characterized in that it consists in successively placing in a container a first layer formed of pre-cooked, chopped cabbage and cooled, a second layer formed of stuffing, and a third layer formed of cabbage also precooked, chopped and cooled, to pour a binding sauce on the third layer, and to freeze the assembly thus produced.

 This process is ideal for the industrial preparation of stuffed cabbage. The processing of the cabbage before its conformation in layers, then its packaging with the stuffing can indeed be carried out on a large scale with a few staff and relatively limited equipment.

 Stuffed cabbage prepared in accordance with the method of the invention is also perfectly suitable for communities. The work of the cooks of these organizations is in fact extremely simplified since it consists only of introducing the frozen blocks into a baking oven, then cutting the blocks into slices when they come out of the oven.

 Finally, the portions served are uniform both in quality and quantity.

 Advantageously, the cabbage is cooled to a temperature of between approximately 0 ° C. and approximately 59 ° C. before distributing it in a layer, which makes it possible to stop the bacteriological proliferation.

 During the implementation of the method according to the invention, the cabbage can be precooked, either before chopping it, or after having chopped it. Note here that the cabbage can be chopped with a knife or with an appropriate machine.

 Preferably, the precooking of the cabbage is ensured by maintaining the latter in water at approximately 1000 C- for 5 to 10 minutes. This treatment has, among other things, the advantage of reducing the acidity of the cabbage.

 As for the binding sauce, it consists preferably of animal gelatin to which ingredients such as carrots, onion, thyme, bay leaf, etc. can be added.

 An embodiment of the method according to the present invention will now be described by way of non-limiting example.

 After preparing stuffing in the usual way, a number of cabbages are precooked by keeping them in water at 1000 C for 8 minutes. The cabbages are then left to cool out of the water at a temperature low enough to be able to chop them with a knife. Once chopped, they are then cooled to around 20 C.

 Now just place in a container such as a tray a uniform layer of chopped cabbage, then a uniform layer of stuffing, then a new uniform layer of chopped cabbage, then pour the binder sauce on the top layer of cabbage, possibly put a decorative element on the latter and freeze the assembly thus produced.

Claims (7)

 1. Method for the preparation of a dish based on cabbage and stuffing, characterized in that it consists in successively disposing in a container a first layer formed of pre-cooked cabbage, chopped and cooled, a second layer formed of stuffing , and a third layer formed of cabbage, also precooked, chopped and cooled, to pour a binding sauce on the third layer, and to freeze the assembly thus produced.  2. Method according to claim 1, characterized in that the cabbage is cooled to a temperature between about 0 C and about 50 C before distributing it in a layer.  3. Method according to claim 1 or 2, characterized in that the cabbage is pre-cooked before chopping it.  4. Method according to claim 1 or 2, characterized in that the cabbage is pre-cooked after having chopped it.  5. Method according to any one of the preceding claims, characterized in that the cabbage is pre-cooked by keeping it in water at about 1000 C for 5 to 10 minutes.  6. Method according to any one of the preceding claims, characterized in that a binding sauce is poured based on animal gelatin.  7. Cabbage and stuffing dishes prepared by the implementation of the method according to any one of claims 1 to 6.