Simple. Delicious ❤
Cabbage was one of the most consumed vegetables from the Middle Ages until the beginning of the 20th century.
4 people
1 medium cabbage
6 teaspoons of margarine
3 carrots
3 onions
salt
For the stuffing:
200g ground beef
200g minced veal
3 crackers soaked in milk
garlic, parsley, salt, pepper
Separate the cabbage leaves.
Blanch the leaves for 10 minutes in boiling water.
Prepare the cabbage stuffing.
Drain the cabbage leaves.
Spread out by 2 or 3.
Place a quarter of the stuffing on top.
Roll carefully enclosing the stuffing well.
Tie up.
Brown these packets in the casserole with the margarine.
Peel the carrots, onion and add them.
Moisten with water or white wine.
Cook over low heat for 1 hour and 15 minutes
