Cabbage stuffing

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Wonderful, fluffy, velvety cabbage stuffing that fills the mouth with aromas and flavor.

Ingredients

  • 500 g minced minced meat (lamb and beef or pork and beef)
  • 2 onions, finely chopped
  • half a bunch of freshly chopped onion
  • half a bunch of dill chopped
  • half a bunch of chopped parsley
  • 1 carrot
  • 1 leek
  • Salt Pepper
  • 1 fluffy cabbage
  • 1 cup carolina rice
  • olive oil

Implementation

  1. We take the cabbage, we clean the outer leaves. Then with a knife remove the stalk of the cabbage in a circle. In a saucepan with boiling water, place the cabbage with the hole we made down.
  2. Let it simmer for about 10 minutes. Take it out carefully and leave it on a tray.
  3. In a bowl we put the minced meat, our onions, the parsley, the dill, the rice, the salt and pepper. Mix well and leave it in the fridge for 15 minutes to homogenize and remove our aromas from our ingredients.
  4. We take the leaves from the cabbage and open them in front of us. Remove the central nerve from the cabbage (Do not throw it away, it will be useful to put it in the bottom of the pot) and with the cabbage ribs towards us, place a tablespoon of the filling.
  5. Roll once to wrap around and then close the edges right left to inside. Keep rolling until it closes.
  6. Take the pot and cut an onion, a carrot and a leek into chunks at the bottom. Place the leftover stalks of dill and parsley tied. (If we have chicken bones, we put them underneath), then we cover them with the pieces of cabbage that we have left over.
  7. We place our cabbage stuffing on top of them one by one and at the end we place a plate on top and a weight on top, or a stone for weight so that the cabbage stuffing does not jump with the boil and open. Simmer for 40-45 minutes.

FOR THE EGG LEMON

  • 2 egg yolks
  • 2 lemons

Beat the yolks well with the lemon and after we have taken the food from the stove, we take the liquid with a ladle and slowly incorporate it in the eggnog, taking care to take the temperature of the egg without cooking it. Then after we have taken 2-3 spoons of juice from the food, we incorporate the eggnog in the pot.

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