Tuesday, July 21, 2015

Duck Quinoa Stuffed Cabbage Rolls and Tomato Soup

12 Savoy Cabbage leaves
1 lb ground duck
2 cups quinoa, cooked
1 egg, beaten
1/8 tsp salt
1/8 tsp coarse pepper

4 TBS duck fat
2 TBS butter
1 cup shallots
2 cups celery
2 garlic cloves, chopped
2 cups fresh ripe tomatoes
3 TBS sugar
1/4 cup basil, chopped
4 ozs cream cheese
6 cups chicken broth
2 TBS tomato paste
1/8 tsp salt
1/8 tsp coarse pepper

1.  Break off leaves of Savoy cabbage.  Fill large pot with water.  Place leaves in pot and boil until cabbage becomes soft, but not all the way cooked. Remove and put aside 12 unbroken leaves, cool.
2.  To make filling:  In large mixing bowl mixture together ground duck, quinoa and egg.  Season with salt and pepper, to taste.
3.  Divide and roll 12 meatball shaped sizes.  Place in center of cabbage and fold to enclose.  Place seal side down to hold.
4.  To make soup:  In large skillet add duck fat and butter.  Heat on med/high until butter melts.  Add shallots and celery.  Cover and cook for approx 10-12 mins or until celery is soft.  Add garlic and cook for 1 min.  Add tomatoes, sugar, basil, cream cheese, broth, paste, salt and pepper.  Stir.  Let simmer until all ingredients are well incorporated, approx 10 mins.  Puree soup in blender.  Return soup to skillet.
5.  Carefully place cabbage rolls into soup, sealed side down to hold.  Cover and cook cabbage rolls for approx 20-25 mins.  Baste rolls with soup every few mins.
Serves 6

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