Stuffed cabbage in Italian

Ingredients for Stuffed cabbage in Italian

Instructions for Stuffed cabbage in Italian

To prepare the Stuffed cabbage in Italian recipe, please follow these instructions:

The outer leaves on the cauliflower head are removed and a lid (the top 4 - 5 cm) of the cabbage is cut. The cabbage head and the cut lid are boiled in leaky water that covers for 2 - 3 minutes. The cabbage drips with the bottom in the weather.

Fathers: A white sauce of margarine, flour and milk is made and the sauce is cooled.

The chopped ham is shaken light brown on a pan and cooled.

Ham, sauce, chopped veal / pork, egg yolk, cheese and spices are combined into a uniform mass.

The fathers are placed between the cabbage leaves with a spoon without removing the leaves from the stick. The head should remain as a whole head. It is easiest when starting in the middle of the cabbage head. Lay the white cabbage lid and tie it in place with uncoloured cotton yarn without tightening too much. The father must be able to expand slightly.

The cabbage is baked in a frying pan in butter or oil.

A little broth is poured and a tight lid is laid on.

The cabbage is roasted with mild heat until it is tender. Then the daddy is also done.

The cabbage is taken up on a large, deep dish and the cotton yarn is removed.

The steak slides a little, spreads and pours over the cabbage.

When cutting, a large, sharp knife and a fork has to be supported.

Served with coarse bread.