It is accepted to cook dishes from vegetables of a new harvest in the fall. Also the Savoy cabbage isn't an exception. What can be prepared from this useful gift of the nature? For example, the stuffed leaves with the most tasty creamy sauce.
It is required to you
- - a parsnip root, carrot, a bulb, paprika – everything is cut in cubes;
- - raw smoked bacon – 7-8 strips cut into small pieces;
- - forcemeat (beef and pork) – 500 grams;
- - salt and pepper;
- - heavy cream – 250 ml;
- - small cut garlic – 1-2 cloves;
- - parmesan – 100 grams;
- - oil;
- - salt.
Instruction
1. We heat an oven to 180C. We boil 8 sheets of cabbage in boiled water (about 3-4 minutes). We fight a thick vein off cabbage that it became softer.
2. On to frying pan without oil we fry bacon. As soon as there is a fat, add the cut vegetables, we fry to semi-readiness and we send forcemeat and spices to a frying pan, we mix, we prepare 15 minutes. We allow a ready stuffing to cool down and we wrap it in a Savoy cabbage, we send to a heat resisting form.
3. We fry garlic with a small amount of oil, we pour in cream, we add grated parmesan, we salt. We bring cream to the boil and we fill in with them the stuffed Savoy cabbage. We strew with a small amount of parmesan that the golden crust turned out. The crust will demonstrate that the dish is ready.