Plat principal
Stuffed Cabbage
Blanched green cabbage leaves wrapped around a seasoned beef and onion filling, then simmered in a tomato, onion and garlic sauce until tender. A comforting dish served hot.
Prep30 min
Cooking40 min
Total1 h 10
Servings4
DifficultyMedium
Calories320 kcal
Preparation
1 h 10- Carefully wash the cabbage leaves. Plunge them into a pot of salted boiling water and blanch them for 2 minutes. Drain and set them aside in a dish.
- Peel the onions and slice them finely. Set aside.
- Place the ground beef in a salad bowl and add a quarter of the sliced onions and the coriander.
- Mix well.
- Divide this mixture into 4 and use it to fill the cabbage leaves.
- Close them carefully to form little parcels.
- Set aside in the fridge.
- Plunge the tomatoes into a pot of boiling water.
- Drain and immediately plunge them into a container of iced water.
- Peel the tomatoes and cut them into dice.
- Peel the garlic clove and chop it finely.
- Pour the olive oil into a pot.
- Add the rest of the onions and sauté for 5 minutes.
- Add the tomatoes and the chopped garlic, season with salt and pepper.
- Add 30 cl of water then gently place the stuffed cabbage leaves.
- Cover the pot and let simmer for 30 minutes over low heat.
- Enjoy piping hot.
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