Description
Of course, this is not familiar to all of us Charlotte. Most likely, the name was given to the dish because of the form in which it is baked. This tasty and simple dish from traditional products. But, however, unusual and beautiful in the filing. It is argued that a suitable wine for this dish - red Languedoc.
Ingredients
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Cabbage
1 piece
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Sausages
400 g
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Figure
150 g
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Onion
1 piece
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Chicken egg
1 piece
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Parmesan
60 g
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Butter
50 g
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Vegetable oil
1 Tbsp
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Parsley
1 coup
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Salt
-
Black pepper
Cooking
Parse the cabbage and boil in salted and acidulated water for several minutes. The water is drained.
Cook the rice al dente in salted water.
Drain off water and add 25 g of butter. Stir.
Sausages are exempt from the shell. Last time I made the dish with homemade chicken sausage. This time with pork with the addition of leeks. It turns out delicious anyway, but in different ways.
Fry the chopped onion in a small amount of vegetable oil.
Add the meat from the sausages, stir and allow to protushitsya together for 5 minutes.
For the filling, combine the prepared stuffing, rice, egg, parsley, Parmesan. Also add a little shredded cabbage leaves. Pepper if necessary, sprinkle with salt. Mix well.
Form to Charlotte (or something napominaet) lubricated with the remaining 25 g of butter and vystelim cabbage leaves.
Spread on top of the toppings. Then again put a layer of cabbage leaves. And again filling.
Spread layers, finishing with cabbage leaves. I get 3 layers of filling and 4 layers of cabbage. Cover form foil. Put in a preheated 180 degree oven for about half an hour.
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