Easy stuffed cabbages Ingredients: 4 tablespoons of - rice - cooked olive oil - parsley - 200 g of - smoked bacon - 1 cabbage - 400 g of - sausage meat - 4 shallots - 4 cloves of - garlic.
Utensils：
- 1 Top 5 of the best colanders- €16.90 1 Wooden spoon- 1 Mixer- 1 1 Oven- ovens 1 pitter- 1 dish-
Total time: 1h30 Preparation: 30 min Rest:- Cooking: 1h
Phase 1
Remove the first leaves from the cabbage, rinse it, immerse it in a pot of boiling salted water for 1/4 hour.
Phase 2
Meanwhile, cook rice (according to the cooking time indicated on the packageuet), then let it cool.
Phase 3
When the cabbage is cooked, pour it into a colander and let a stream of cold water run over it.
Phase 4
Chop 4 shallots, 4 cloves of garlic and 1/4 bunch of parsley. Mix this mince with the sausage meat, add the 4 tablespoons of cooked rice; salt and pepper.
Phase 5
Garnish a cabbage leaf with this mixture, roll up. Take a second cabbage leaf, put the first roll on it, and roll again.
Phase 6
Repeat these rolls until the cabbage leaves or mixture are used up, then place them in a previously oiled dish.
Phase 7
Pour a little olive oil over the choux and bake at 180°C (th 6), for 3/4 of an hour. At this time, add 200 g of smoked bacon to everything, and cook for another 1/4 hour.
Utensils：
- 1 Top 5 of the best colanders- €16.90 1 Wooden spoon- 1 Mixer- 1 1 Oven- ovens 1 pitter- 1 dish-
Total time: 1h30 Preparation: 30 min Rest:- Cooking: 1h
Phase 1
Remove the first leaves from the cabbage, rinse it, immerse it in a pot of boiling salted water for 1/4 hour.
Phase 2
Meanwhile, cook rice (according to the cooking time indicated on the packageuet), then let it cool.
Phase 3
When the cabbage is cooked, pour it into a colander and let a stream of cold water run over it.
Phase 4
Chop 4 shallots, 4 cloves of garlic and 1/4 bunch of parsley. Mix this mince with the sausage meat, add the 4 tablespoons of cooked rice; salt and pepper.
Phase 5
Garnish a cabbage leaf with this mixture, roll up. Take a second cabbage leaf, put the first roll on it, and roll again.
Phase 6
Repeat these rolls until the cabbage leaves or mixture are used up, then place them in a previously oiled dish.
Phase 7
Pour a little olive oil over the choux and bake at 180°C (th 6), for 3/4 of an hour. At this time, add 200 g of smoked bacon to everything, and cook for another 1/4 hour.