Stuffed cabbage Ingredients: 3- carrots - 3- onions salt - 1- medium cabbage - 6 teaspoons of - margarine For the stuffing: parsley pepper salt - 200 g of - ground beef - 200 g of - ground veal - 3- rusks soaked in garlic milk.
Utensils: 1 casserole dish - 1 brush - 1 salad bowl
Total time:
2h10
Preparation:
40 min -
Cooking:
1h30
Phase 1
Separate the cabbage leaves.
Phase 2
Blanch the leaves for 10 minutes in boiling water.
Phase 3
Prepare the cabbage stuffing. Mix the meats in a salad bowl. Salt and pepper. Add the crumbled rusks, chopped parsley and chopped garlic. Bimix it.
Phase 4
Drain the cabbage leaves.
Phase 5
Spread out in 2 or 3 layers. Place a quarter of the stuffing on top.
Phase 6
Roll carefully, enclosing the stuffing well.
Phase 7
Tie up.
Phase 8
Brown these packets in the casserole dish with the margarine.
Phase 9
Peel the carrots and onions.
Phase 10
Add the carrots and onions and moisten with water or white wine.
Phase 11
Cook over low heat for 1 hour 15 minutes
Utensils: 1 casserole dish - 1 brush - 1 salad bowl
Total time:
2h10
Preparation:
40 min -
Cooking:
1h30
Phase 1
Separate the cabbage leaves.
Phase 2
Blanch the leaves for 10 minutes in boiling water.
Phase 3
Prepare the cabbage stuffing. Mix the meats in a salad bowl. Salt and pepper. Add the crumbled rusks, chopped parsley and chopped garlic. Bimix it.
Phase 4
Drain the cabbage leaves.
Phase 5
Spread out in 2 or 3 layers. Place a quarter of the stuffing on top.
Phase 6
Roll carefully, enclosing the stuffing well.
Phase 7
Tie up.
Phase 8
Brown these packets in the casserole dish with the margarine.
Phase 9
Peel the carrots and onions.
Phase 10
Add the carrots and onions and moisten with water or white wine.
Phase 11
Cook over low heat for 1 hour 15 minutes