Cabbage stuffed with a whole

Description

If briefly describe this dish, we can safely say: a big poof. Vegetable additives make the meat very tender, and the original presentation simple dish makes a festive.

Ingredients

Cabbage

1.4 kg
Onion

2 piece
Figure

100 g
Tomato

2 piece
Minced meat

750 g
Bacon

200 g
Salt
Black pepper
Chicken egg

3 piece

Cooking

I hasten to mention that the cooking process does not require the presence of the mistress during the entire time specified in the string " cooking time ". Preparation and stuffing will take less than an hour, all the rest of the cabbage will cook. So, take our head of cabbage and boil in salted water on medium heat for 10 to 15 minutes. In the process of cooking one just need the head to turn.

Carefully remove the cabbage and allow to cool.

Put the cabbage in cheesecloth and carefully remove the five outer leaves. Cut out the solid middle. Just in case from the cut portion to separate a few leaves. They will be required for the formation of head.

Put some gauze with cabbage in a deep bowl.

Now for the meat. Fry the onions and bacon. I used ground pork, so this step is skipped. Cut tomatoes into medium size pieces. Mix the minced meat, pre-boiled rice, sliced tomatoes and onions with bacon, if you use them. Finely chop half cut from the cob midway. Season with salt and pepper, add 2 - 3 eggs, knead well.

In the previously prepared cabbage, which lies in a bowl, spread the minced meat.

Here the need to use the leaves that were removed from the cut portion of head. This is done in order to seal the head and not allow it to fall apart. Put two sheets on the stuffing and wrap it on top of all the other sheets.

Tie the cheesecloth with a knot.

Boil in a suitable sized pot with water or broth, add salt and lower the gauze with the head. Cook for three hours.

After the end of the cooking time the cabbage to cool in the gauze, then gently remove, cut into portions. Serve with greens.

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