Braised stuffed cabbage
Instructions
Bring to the boil a pan of salted water.
Remove core and hard or dried leaves of cabbage; leave it whole.
Let it boil for 30 minutes.
Meanwhile, prepare the filling: soak the bread crumbs with the milk.
Peel and chop the onion.
Heat oil and lard in a frying pan, saucepan, heat the onion two minutes, add the pasta and sausage meat.
Simmer 5 minutes, stirring.
Pour the preparation in a large bowl, add the bread soaked in milk, spices, salt and pepper.
Mix well.
When the cabbage will have simmered 30 minutes, drain them in a colander under cool running water and drain them thoroughly again.
Place it on the work surface, offset the leaves and remove the hard part of the heart without breaking it.
Fill with filling the cavities obtained, close the cabbage and tie it tight.
Heat the beef broth.
Peel and chop the onions.
Heat the oil or lard in a large saucepan from the bottom often.
Add the onion, Brown two or three minutes, sprinkle with flour, stir 2 minutes to fire tender, add the broth, thyme and bay leaf.
Place the stuffed cabbage in casserole, cover tightly and simmer an hour and twenty minutes to fire very sweet, adding a bit of cooked broth if the liquid evaporates completely.
To serve, arrange the cabbage on a plate and remove the wire.
Wet cooking sauce.
Ingredients and dosing for 6 persons
- 1 1000 g of cabbage
- 2 large onions
- 40 cl of concentrated beef broth
- 1 tablespoon of flour
- 1 sprig of thyme
- 1 leaf of laurel
- 3 tablespoons of olive oil (or lard)
- For the filling:
- 125 g of salami pasta
- 125 g of minced beef
- 50 g of crumbled bread crumbs
- 10 cl of milk
- 1 onion
- 2 tablespoons of olive oil (or lard)
- 1 pinch of nutmeg
- 1 pinch of clove powder
- 1 pinch of cinnamon
- 1 pinch of cayenne
- Salt
- Pepper