
French Stuffed Cabbage
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
6
Description
You can replace culinary twine with strong twine made from natural materials, after boiling it.
Ingredients
- Green Papaya - 1 head
- Salt - to taste
- Onion - 2 pieces
- Ground Black Pepper - to taste
- Ground meat - 2 lbs
- Carrot - 1 piece
- Dry White Wine - 8 fl oz
- Egg white - 1 piece
- Sour Cream - 5 tablespoons
- Breadcrumbs - 5 tablespoons
Step by Step guide
Step 1
Remove the damaged outer leaves from the cabbage head. In a large pot, bring water to a boil and add salt. Submerge the cabbage head and cook for 15 minutes. Transfer to a colander and let it drain. On a cutting board, carefully peel back the leaves without breaking the head.
Step 2
Peel one onion, finely chop it, add to the meat mixture, season with salt and pepper, and mix well. Remove some cabbage leaves from the center of the head and place about half of the meat mixture inside. Wrap it with the nearest leaves. Carefully fold the leaves and layer the meat mixture between them until it is finished. Once the cabbage is fully stuffed, tie it with culinary twine to maintain its shape.
Step 3
In a large pot, pour in water and bring to a boil. Peel the second onion and carrot, and place them whole in the pot. Pour in the wine. Add the cabbage head to the pot and cook for 15-20 minutes. Remove, let it drain, and take off the culinary twine.
Step 4
Beat the egg with the sour cream, thoroughly coat the cabbage head, and sprinkle with breadcrumbs. Preheat the oven to 356°F, place the cabbage on a baking sheet, and bake until golden brown for 10-15 minutes.
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