Stuffed cabbage (2)
Instructions
Roasted chestnuts in the oven and then peel them.
Meanwhile clean the cabbage and bring to the boil for a few minutes in a little slightly salted water.
Chop the onions and rosolatele in a pan with a little oil until they become soft and transparent; Add the garlic, finely sliced.
After a few minutes add mushrooms also previously washed, dried and sliced thinly; Let Brown, then lower the heat and continue cooking over low heat for about 20 minutes, seasoning with salt before removing from heat.
Then fill the leaves of cabbage with mushroom sauce and roll them up, and then linking them with a wire.
Place them in a pan greased with oil, pour the chestnuts around, cover and simmer at very low heat with a flame arrestor NET retina, for about an hour.
