Cabbage rolls in French

Required Products:

1.5 kg cabbage - 1 head ()

200 g lean pork

50 g speck

beef or

100 g bird

2 hard-boiled egg

50 g lettuce

60 g Swiss cheese

1 glass chopped onion

1 garlic - clove

1/4 glass rice

2 olive oil - tbsp

1 carrot

green celery

parsley

bay leaves

salt

pepper black pepper

1 glass dry white wine

1 glass meat broth

Pork, bacon, beef, eggs, lettuce, cheese, half the rate of onion, garlic mince. Stuffing mix with boiled rice until half, lightly fry in oil, salt and pepper to taste.

Strip the cabbage, cut stalk, put head in boiling water and cook for 5 minutes. Remove from the water, cool and disassemble on the leaves. Petioles slightly repel.

Put the prepared stuffing and wrap the leaves. Place the cabbage in a roasting pan, add the chopped carrot slices, remaining onion, bay leaf, chopped herbs, pepper, pour the wine and broth. Cover and simmer over low heat until tender.

Cabbage rolls out onto a plate and pour the sauce.

How to choose a meat grinder. We will tell.