Stuffed cabbage - Choux farcies en cocotte

Stuffed cabbage - Choux farcies en cocotte
 
alt

This recipe was uploaded
by Kye

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • INGREDIENTS (Nutrition)
  • * 1 medium head cabbage
  • * water to cover
  • * 1 pound ground beef
  • * 1 cup cooked rice
  • * garlic powder to taste
  • * 1 egg
  • * 1 (12 fluid ounce) can tomato juice
  • * 1 tablespoon vinegar
  • * 1 tablespoon white sugar
  • * water to cover
DIRECTIONS

1. Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves.
2. In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
3. Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)

Stuffed cabbage - Choux farcies en cocotte

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by Kye

 
 
Instead of minced beef you can use minced pork.
Once coating each leaf with the mixture, the cabbage can be reformed in a big ball, which has to be tied up with string and once cooked is sliced to serve. I usually make lots of small ones as in the photo (14) depending on the size of the cabbage.

Method


DIRECTIONS

1. Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves.
2. In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
3. Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)
Show/hide comments

comments powered by Disqus