Comment un chou farci au bacon et au fromage redéfinit les tendances culinaires mondiales sur internet

Main Dish:

White Sauce:

1. Preparing the Cabbage & Meat Filling

Take a whole head of cabbage and carefully slice off the top core area. Use a knife to hollow out the inner core of the cabbage, leaving a sturdy outer shell or bowl.
In a large mixing bowl, combine 1.5 kg of minced meat with 15 g of salt, 7 g of black pepper, and 2 eggs. Mix thoroughly by hand until well combined.

2. Assembling the Stuffed Cabbage

Spoon a portion of the seasoned meat mixture into the hollowed-out cabbage, pressing it down to cover the bottom.
Take the block of hard cheese and place it right in the center on top of the first layer of meat.
Cover the remaining sides and the top of the cheese with the rest of the minced meat mixture, pressing down firmly to smooth out the top.
Place the stuffed cabbage into a circular, heat-safe baking dish. Use additional meat to coat the entire outside surface of the cabbage head until it is fully covered in a smooth layer of meat.

3. Wrapping and Baking

Take the strips of bacon and overlay them tightly across the entire meat-covered cabbage dome, ensuring full coverage.
Pre-heat the oven and bake the cabbage at 160 °C (320 °F) for 2 hours.

4. Making the Special Cream Sauce

In a tall blending cup, add the cream cheese, mayonnaise, mustard, whole garlic cloves, and sweet cooking cream. Use a hand blender to blend until completely smooth and velvety. Pour the mixture into a clean serving bowl.
Finely chop the pickled cucumbers and fresh dill.
Stir the chopped pickles, dill, and 5 g of salt directly into the blended cream base until evenly distributed.

5. Serving

Once baked, carefully slice the bacon-wrapped stuffed cabbage. Serve warm with a generous pour of the homemade white pickle cream sauce over the top.