Main
Stuffed cabbage
- Preparation time
- 1 h 30
- Servings
- serves 6
Ingredients
- White cabbage — to buy1
- Ground beef — to buy400 g
- Rice — to buy150 g cuit
- Onion — to buy1
- Egg — to buy1
- Stock — to buy50 cl
- Garlic — to buy1 clove
- Salt — to buya pinch
- Pepper — to buyto taste
Preparation
Carefully separate the cabbage leaves starting from the outside (cut a notch at the base to free them more easily), and blanch them for 3 minutes in boiling salted water to soften without fully cooking them.
Refresh them right away in cold water to stop the cooking, then drain well and pat dry.
Mix the ground beef with the cooked rice, chopped onion, crushed garlic and egg, then season generously with salt and pepper (fry a small nugget of the mix to taste and adjust the seasoning before stuffing).
Place a ball of filling on each leaf (trim the thick central rib if it's too bulky) and wrap it into a tight little parcel, folding the edges inward; tie with kitchen string if needed to hold it together while cooking.
Arrange the stuffed cabbage snugly in a pot, cover with stock and simmer covered for 45 minutes over low heat.
Serve hot, drizzled with a little of the cooking juices.