Stuffed Cabbage With Minced Veal

Stuffed Cabbage With Minced Veal

Ingredients:
1 medium cabbage
9oz (250 g) minced the veal
10 thin strips of bacon
1 large onion
2 large carrots
1 cup white wine
1 cup beef broth

Directions:
Spices:
Salt and ground black pepper to taste, 2 tablespoons finely chopped parsley
Way of preparation:
Mix the minced meat with ground black pepper, salt and 1 tablespoon parsley.
Clean and chop the onion slices. Peel the carrots, wash them and cut them into rings.
Clear the upper leaves of the cabbage. Put it in a large saucepan. Sprinkle it with salt and
pour over with 1.5 liters of hot water. Let it boil for 15 minutes. Then remove to cool.
Gently open the leaves of the cabbage. Put between them a little of the mixture with the
minced meat. Wrap consistently leaves on each other, so as to get back the form of the
cabbage. Wrap it with bacon strips. Fasten it with string and put it in the pan at the bottom
of which you placed the onion and carrots. Pour over the cabbage with wine and broth.
Cook the dish on low heat for 1 hour. Serve the whole cabbage in a suitable large bowl.
Sprinkle it with parsley.
Combines with:
Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to
properly combine the foods; mushrooms, olives, pickles, mustard
96. MEATBALLS OF VEAL WITH TOMATO SAUCE
Ingredients for 4 servings: