INGREDIENTS
- – Massive cabbage 1 unit.
- – Onion 1 unit.
- – Carrots 2 items.
- – Garlic 2 cloves.
- – Crushed tomato 1 cup.
- – Minced beef 600 g.
- – Minced pork 600 g.
- – Crimson wine 1/3 cup.
- – Thyme in blades.
- – 4 spices:
Black pepper, nutmeg, powdered ginger and cloves.
- – Sal.
- – Butter 2 tbsp.
- – Eggs 1 unit.
In PASSPORT COOKERS we journey to France with this spectacular CHOUX FARCI recipe! stuffed cabbage that may’t take any extra!
Strive it and at house following the recipe .
PROCEDURE:
1. In a pot, soften the butter and sauté the onion, carrots and the small chopped garlic. As soon as they turn into clear, add the minced meats and cook dinner over a stronger warmth making an attempt to brown the meats a little bit.
2. Deglaze with the crimson wine and as soon as the alcohol has evaporated, add the tomato, spices and thyme blades. Cook dinner over low warmth till there may be little or no liquid.
3. Let the filling cool and place within the fridge. As soon as the filling could be very chilly, ideally in a single day. Take away the thyme leaves and add an egg.
4. Boil the cabbage leaves to melt them and make them simpler to deal with.
5. Let it cool and dry a little bit on canvas.
6. Grease a 24 cm pastry mould very properly. Place the prettiest and largest cabbage leaf on the underside. Place different cabbage leaves to cowl the sides properly and have a little bit left over to the skin.
7. Place a layer of the very chilly meat combination and canopy with cooked cabbage leaves. Put one other layer of meat and one other layer of cabbage and a ultimate layer of meat.
8. Shut the sides that had been going through outwards and place a final cabbage leaf on high.
9. Bake at medium temperature for 40 minutes.
10. Unmold, serve and eat! .
