Stuffed French

Ingredients:

1.5 kg cabbage

200 g lean pork

50 g bacon

100 g beef or poultry

2 PCs egg (hard boiled)

50 g the leaves of green salad

60 g Swiss cheese

1 glass onion (chopped)

1 garlic - clove

1/4 glass figure

2 tbsp. olive oil

1 PCs carrots

green celery, parsley, Bay leaves, to taste

salt, ground black pepper - to taste

1 glass dry white wine

1 glass the meat broth

Pork, bacon, beef, eggs, salad, cheese, half the norm onion, garlic mince. The stuffing mix with boiled until soft rice, fry in a little oil, salt and pepper to taste.

Clean the cabbage, cut out the stalks, put the head in boiling water and simmer for 5 minutes. Remove from water, let cool and remove the leaves. The petioles slightly tenderize.

Put the stuffing in the prepared leaves and wrap. Place cabbage rolls in a roasting pan, add sliced carrots, remaining onion, Bay leaf, chopped parsley, pepper, pour the wine and broth. Close the lid and simmer on low heat until tender.

Cabbage rolls out onto a plate and pour the gravy.

How to choose a meat grinder. We'll show you.