Young stuffed cabbage

Description

This recipe found in the magazine "School of Gastronome". Decided to cook. This option is like... something like "a La cabbage rolls".

Ingredients

Cabbage

1 plug
Minced meat

1 kg
Onion

2 piece
Garlic
Carrots

1 piece
Crumb bread
Chicken egg

2 piece
Spices

Cooking

First, prepare the cabbage (I had a head of cabbage weighing 500g). In a saucepan boil water with salt. There omit the cabbage and cook for 4-5 minutes (not more). Cabbage we have our young.

Cooked cabbage put in a colander "tail" up and give a little to drain the water and cool the cabbage.

Meanwhile, prepare the stuffing. I was minced chicken and pork. In the finished meat (pre-cooking it in a meat grinder or in a food processor) add the onion and carrot, garlic. A little more than 0.5 Cup. bread crumbs (or softened bread), 1 egg, salt, pepper. Knead well and give a little brew. Or cook the stuffing according to your taste.

Take the cabbage and turn down the head sheets. It looks like a flower. But leave the middle intact. Turn down more leaves.

Now spread on every leaf and minced ...

again ... give the cabbage a shape of a head, pressing well with your hands.

Then take the foil (foil I was little) or, like me, the sleeve for baking. Lay on table (on top I put a bit of foil (all that was) and put the stuffed cabbage. Whisk the remaining egg. Greased egg head, and the top sprinkle with bread crumbs. This procedure is repeated again.

Prepared wrap the head in foil or sleeve for baking. And bake it in the oven at t 180* somewhere for 40 minutes (maybe more, it all depends on the oven). After the time to uncover foil and put in oven for 10-15 minutes, to brown.

Here's a ruddy cabbage turned out. Serve hot, as well as stuffed cabbage, with sour cream or tomato-cream sauce.

Here's the cabbage in the cut.

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