Vegetable - Ricetta 26 - Stuffed Cabbage with Hyssop - Colette's kitchen delights - by Graziella Martina

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           Stuffed Cabbage with Hyssop
(serves 4)

1  large cabbage
500g  sausage meat
2  boiled duck or chicken legs
2  onions
2  carrots
1  stick of celery

a few cloves of garlic
pork rind
2  tablespoons chopped hyssop
1  litre of stock
2  tablespoons of oil
Plunge the cabbage into boiling water and leave it for 5 minutes. Open it leaf by leaf, take away the inside and put the filling in its place, made up of the chopped onion, carrot and celery, which has been browned. Add two spoonfuls of the hyssop and the crumbled duck or chicken legs.
    Heat 2 spoonfuls of oil in a big non-stick saucepan and throw in the pig rind and cloves of garlic. Lay down the cabbage on top, moisten it with the stock and leave it to cook at a medium heat for a couple of hours.
    Put it on a shallow dish and cover it with the cooking juices, which have been reduced and strained.
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