Description
Impregnated with aromatic herbs cabbage rolls from Provence very flavorful and pretty light, since they contain very little fat. I suggest you to try these tender stuffed cabbage rolls... Very tasty and so homely dish!
Ingredients
-
Cabbage Chinese
1 plug
-
Leeks
1 piece
-
Beef
500 g
-
Lamb
500 g
-
Figure
0.5 cup
-
Butter
45 g
-
A mixture of spices
1 tsp
-
Parsley
1 coup
-
Salt
1 tsp
-
Black pepper
1 pinch
Cooking
To prepare the cabbage. Wash the cabbage, cut the stalk and gently separate the leaves.
Place cabbage leaves in a saucepan and cover with boiling water, cover and cook for 3 minutes on low heat. Gently pull the leaves and rinse with cold water. To drain the water. Leeks rinsed and cut into half rings.
Figure pre-boil in salted water until soft. Drain in a sieve. Both types of meat scroll through a meat grinder. Heat butter in a pan, put onion and fry a little until soft. Add a mixture of Provencal herbs.
Mix the beef and mutton forcemeat, poached onions and herbs (parsley, tarragon).
Add the rice, season with salt and pepper. If desired, add a couple of tablespoons of cold water for juiciness of meat. Mix well.
The cabbage leaves put the filling. (The hard part of the leaf base slightly to beat off a kitchen hammer)
To collapse the envelope.
To put in a thermal pot with a thick bottom, add warm water to the middle level of the cabbage. Put on medium heat, cover and bring to a boil, reduce heat and simmer 30 minutes. (If needed, add a little water)
Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.