Stuffed cabbage 2

05885 CABBAGE STUFFED with INGREDIENTS for 4 PEOPLE A large Savoy cabbage, 300 g of bacon, 300 g of veal meat, an egg, a teaspoon of cumin powder, a pinch of ' quatre-épices ', 1/2 teaspoon powdered cardamom, salt, pepper, 2 cloves of garlic, a large white onion, 2 shallots, a bunch of parsley, 1/2 bunch fresh cilantro, a 1/2 nut and vegetal.

Remove the core the cabbage and remove the leaves.

Soak for 10 minutes the cabbage in a large bowl whole fills slightly cold water added with vinegar, then drain thoroughly.

In a saucepan, bring to a boil 3 litres of salted water: plunge the cabbage and simmer 15 minutes.

Drain with the help of a skimmer and rinse under cold water.

Place a cloth in a salad bowl and chilled cabbage posatevi.

Gently spread the leaves one by one, being careful not to rip her: cut the heart of cabbage leaves.

Cut the bacon and coarsely chopped veal.

Peel the garlic cloves, onion and shallots.

Wash the herbs, tamponatele with paper towel and remove the leaves from the stems.

Place all ingredients in mixing bowl of a food processor and puree.

Pour the preparation in a pot, add salt and pepper, add the spices and the egg.

Mix thoroughly.

With a large spoon, place the stuffing in the middle of the cabbage, then close the leaves inwards and place a spoonful of the filling inside each cabbage leaf.

Re-close the first leaves of cabbage and then join the canvas so that the shape of the plant remains the same.

Discard the cooking water of cabbage; in the same Pan bring to a boil water with vegetable nut.

Plunge the cabbage stuffed with the canvas: simmer 1 hour and 40 minutes after boiling.

When cooked, drain well and remove the kitchen towel.

Place it on a serving platter and serve.