Stuffed cabbage

Hard boil the eggs, cool under cold running water.

Bring to the boil a pan of salted water.

Deleted from all the cabbage outer leaves damaged or stained to give it a round shape.

Immerse it for four minutes in boiling water, drain them.

Place the cabbage on a chopping board.

Using two tablespoons open the leaves to form a cavity in the Center.

Cut with a sharp knife to the heart of cabbage grapefruit, taking care not to puncture the base.

Finely chop the cabbage heart you have picked.

Peel the onion and finely chop the pulp finely.

Peel the garlic and crushing.

Melt half the butter in a large skillet or saucepan, heat the onion moderated focus for three minutes, taking care not to overcook.

Add the garlic and stir for a minute.

Add the sausage and stir it until it becomes golden brown; stir herbs and half the breadcrumbs, salt and pepper; Add the chopped cabbage, salt and pepper.

Bring to boiling water.

Stuffed Cabbage with preparation, close it and wrap it in aluminum foil.

Pour boiling water into the bottom of a steamer, place the cabbage bundled in the basket, cover.

Cook for an hour and thirty minutes, adding boiling water in saucepan if necessary.

When cooked, shelled the hard-boiled egg.

Separate egg and chopped walnuts.

Melt the remaining butter in a pan, add the walnuts and the rest of the bread crumbs, stir well at moderate heat, add the hard boiled egg.

Remove the stuffed cabbage from aluminum casing, place it on a plate of warm service and cover with the mixture of walnuts, breadcrumbs and egg.

Serve very hot.