Stuffed vegetables from Provence
0.6k 70 минут 10 порции
Impregnated with aromatic herbs cabbage rolls from Provence very flavorful and pretty light, since they contain very little fat. I suggest you to try these tender stuffed cabbage rolls... Very tasty and so homely dish!
Ingredients for Stuffed vegetables from Provence
- Cabbage Chinese - 1 forks
- Leek - 1 piece
- Beef - 500 g
- Lamb - 500 g
- Figure - 0.5 stack.
- Butter - 45 g
- A mixture of spices - 1 tsp.
- Parsley - 1 Puig.
- Salt - 1 tsp.
- Black pepper - 1 depot.
Step by step instruction of cooking Stuffed vegetables from Provence
To prepare the cabbage. Wash the cabbage, cut the stalk and gently separate the leaves.
Place cabbage leaves in a saucepan and cover with boiling water, cover and cook for 3 minutes on low heat. Gently pull the leaves and rinse with cold water. To drain the water. Leeks rinsed and cut into half rings.
Figure pre-boil in salted water until soft. Drain in a sieve. Both types of meat scroll through a meat grinder.
Heat butter in a pan, put onion and fry a little until soft. Add a mixture of Provencal herbs.
Mix the beef and mutton forcemeat, poached onions and herbs (parsley, tarragon).
Add the rice, season with salt and pepper. If desired, add a couple of tablespoons of cold water for juiciness of meat. Mix well.
The cabbage leaves put the filling. (The hard part of the leaf base slightly to beat off a kitchen hammer)
To collapse the envelope.
To put in a thermal pot with a thick bottom, add warm water to the middle level of the cabbage. Put on medium heat, cover and bring to a boil, reduce heat and simmer 30 minutes. (If needed, add a little water)