Description
The French, as we, too, love cabbage with meat. We have cabbage rolls, they have that big, stuffed with stewed cabbage. Here meat and vegetables and broth, then a full lunch or dinner in one dish. The broth turns out very saturated – it was cooked and the chicken and cabbage with meat. At garnish can submit mashed potatoes.
Ingredients
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Savoy cabbages
1 piece
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Butter
2 Tbsp
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Bow white
2 piece
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Garlic
3 tooth
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Minced meat
800 g
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Bacon
100 g
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Crumb bread
4 Tbsp
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Sage
6 piece
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Nutmeg
0.25 tsp
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Sauce
2 Tbsp
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Chicken egg
2 piece
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Carrots
5 piece
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Broth
1.2 l
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Parsley
1 Tbsp
Cooking
1. It is important that the broth was homemade, flavorful and strong.
2. I make it from a whole chicken with the addition of carrots, celery, onion, leek, herbs, Bay leaf and a few peas of black pepper, then filter.
3. Move to making cabbage: all vegetables to prepare, wash and peel.
4. Cabbage leaves cut into at the base and separate.
5. Blanch cabbage leaves in boiling water for 2 minutes, then cool in cold water.
6. Lay the Kale out to dry on kitchen towels.
7. For the filling: onions and bacon cut into cubes, sage and garlic finely chopped. Melt the butter in a frying pan, add the onion and sauté until transparent. Add bacon, garlic and sage and cook for another 2-3 minutes.
8. In a large bowl mix minced meat, fried onion, bacon, garlic and sage, bread crumbs and drive two eggs. Add the nutmeg, Worcestershire sauce, salt and freshly ground black pepper to taste. (If you want to check the stuffing for seasoning, salt and pepper, form a small Patty and fry it to sample.)
9. Lay the large cabbage leaves cuttings out on a kitchen towel. Will get something like the stars ☺ sprinkle about a third of the meat. On top of meat put another layer of cabbage leaves are already a little smaller and also cover a third of the filling. Repeat with remaining leaves and stuffing.
10. Tie towel, a cross and tie with kitchen string to make 8 slices. A pot in which to cook the cabbage must be staggered a little more of the cabbage to maintain its shape.
11. Carrots cut into cubes and put on bottom of pan. Put the cabbage (in a towel) and pour the strained broth. Simmer for about half an hour on low fire. To get the cabbage and place in a colander sitting over a bowl to stack the broth, which is then necessary to return to the liquid, which was braised cabbage.
12. To deploy the cabbage and cut it into triangles. If necessary, reheat the broth. Serve the cabbage in soup plates with the broth and carrots, sprinkle with chopped parsley. Sour cream will be a great addition. Goes well with spicy tomato sauce.
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