Stuffed cabbage
It is a great dish, liked probably
by everyone, but still very laborious.
There are three stages of preparing stuffed cabbage:
The first is the preparation of the cabbage,
The second is the preparation of the stuffing,
And the third is placing the stuffing in cabbage leaves.
Italian cabbage is the best for stuffed cabbage,
Its leaves are much more flexible than the leaves
white cabbage and are more interesting, more bitter taste.
First, we brew all the cabbage, pouring it with boiling water
and we leave in this hot water for at least 10 minute.
We are preparing stuffing at this time: rice, which
We add to minced meat it should be semi -one,
So we cook it no longer than 7 minutes -
Thanks to this, the doves will have a compact consistency,
Because during stewing, rice will swell.
We combine minced meat and rice, seasoning with salt,
pepper and a pinch of cinnamon.
Separating the leaves from the head of cabbage requires patience and attention:
when she is well scalded, The leaves should go easily
- We put a copy of the stuffing on the cabbage leaf
and we wrap the leaf, rolling up the sides first,
covering the stuffing, and then rolling him.
Place the stuffed cabbage in the pot
with a small amount of water and stew, Until cabbage leaves
they will be soft - then the dove is really delicious,
when the cabbage is soft.
Traditionally and for a reason -
It is really a great flavor combination
- serve stuffed cabbage with tomato sauce.
