An economical and filling Dutch dish, Gevulde Kool (gh’fill-deh koo-ehl) is ideal for a family supper. It may be accompanied by mashed potatoes.
Tasty and nourishing, Gevxilde Kool is a Dutch dish of cabbage leaves layered with meat, vegetables and spices.
1½ oz. butter
1 cabbage, coarse outer leaves removed and washed 4 tablespoons vegetable oil 1 medium-sized onion, finely chopped small green pepper, white pith removed, seeded and chopped
1 oz. mushrooms, wiped clean and sliced
8 oz. minced beef
8 oz. minced veal
2 oz. tomato puree j teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C). Lightly grease a large deep baking dish with 1 tablespoon of the butter. Set aside.
Remove twelve or thirteen of the large outer leaves of the cabbage and set aside. Wrap and store the rest of the cabbage for other uses.
Blanch the reserved leaves in boiling water for 5 minutes. Remove from the heat and drain well. Set aside.
In a medium-sized frying-pan, heat the oil over moderate heat. Add the onion and green pepper and cook, stirring occasionally, for 5 minutes. Add the mushrooms, beef, veal, tomato puree, salt, pepper and thyme to the pan. Cook, stirring occasionally, for 5 to 8 minutes, or until the meat is well browned. Remove the pan from the heat.
Line the baking dish with a layer of the cabbage leaves. Spread a little of the meat mixture over the leaves and cover with more cabbage. Continue making layers until all the ingredients are used up, ending with a layer of cabbage.
Dot the top layer with the remaining butter, cut into small pieces, and place the baking dish in the oven. Bake for 30 to 40 minutes, or until the top is lightly browned. Remove from the oven and serve at once.