Stuffed cabbage recipe.
Impossible to know who invented stuffed cabbage. This recipe has been present in many countries of the world for a very long time.
In ancient Egypt, people already cook stuffed cabbage (a meatless stuffing made from rice, spices, onions, tomatoes and herbs). Among the Byzantines, the recipe is embellished with a vine leaf that surrounds the stuffing.
At the house of For us, stuffed cabbage is essential in the countryside of Auvergne or Limousin. It is a dish that combines two common and inexpensive products: cabbage and pork. For those who are not lucky enough to have pork, the cabbage is stuffed with stale bread and vegetables (carrot, Swiss chard, onions…).
Easy stuffed cabbage recipe: Ingredients :
- 1 cabbage
- 600 gr of minced meat (veal and pork)
- 20 cl of broth
- 1 onion
- 1 carrot
- 1 egg
- Herbs from the garden
- 10 cl of white wine
- Salt pepper
1. Blanch the cabbage leaves in boiling sparkling water for 5 minutes.
2. Keep 4 beautiful leaves.
3. Fry the chopped onion and carrot in a little olive oil, add the heart of the chopped cabbage, the herbs and simmer for 10 minutes.
4. Mix with meat.
5. Stuff the cabbage leaves with this preparation and form beautiful balls (you can tie them to hold them).
6. Place the stuffed cabbage in a dish, add 20 cl of broth and the white wine.
7. Leave to bake for a good hour.
