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Рецепт Stuffed Cabbage With Red Pepper Vinaigrette
by Global Cookbook

Stuffed Cabbage With Red Pepper Vinaigrette
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Ингредиенты

  • 1 med Cabbage
  • 2 Tbsp. Extra virgin olive oil
  • 1 med Onion diced
  • 2 x Garlic cloves chopped
  • 1 tsp Coarse salt
  • 1/2 tsp Freshly-grnd black pepper
  • 5 slc Day old white bread crust removed, diced
  • 1/2 c. Lowfat milk
  • 4 x Large eggs beaten
  • 1 c. Grated Anejo cheese
  •     Red Pepper Vinaigrette see * Note

Инструкции

  1. Core the cabbage and remove tough outer leaves. Bring a large pot of water to a boil, add in the cabbage and boil till the outer leaves are just soft and easy to pull off. Remove the cabbage from the water, leaving the cooking liquid in the pot, and peel off about 10 outer leaves and set them aside. Chop sufficient of the remaining cabbage to make 3 c. of minced cabbage.
  2. Heat oil in a large saucepan, add in onion and saute/fry till tender, about 10 min. Add in the garlic, minced cabbage, salt and pepper and saute/fry for another 10 min, stirring occasionally.
  3. Meanwhile, place the bread in a bowl and pour in the lowfat milk. When the bread has absorbed the lowfat milk, add in the Large eggs and Anejo cheese and mix well with your hands. Add in bread mix to the cooled sauteed vegetables and mix well.
  4. Line a large bowl with cheesecloth, letting the edges come up over the bowl. Line the sides and bottom of the bowl with about 8 of the cabbage leaves. Fill the bowl with the vegetable mix and cover with the remaining cabbage leaves. Bring the corners of the cheesecloth together and tie into a bundle. Carefully lift the cabbage bundle and place in the pot with the cabbage cooking liquid so which it is completely covered. Bring to a boil, then lower heat and simmer for about 30 min.
  5. To serve, cut the cheesecloth and invert the cabbage onto a serving platter. Drizzle with Red Pepper Vinaigrette.
  6. This recipe yields 4 to 6 servings.