Recipe Sig's Red stuffed Cabbage : Delicious and Easy For You To Try

Recipe Sig's Red stuffed Cabbage : Delicious and Easy For You To Try - If you are a housewife or a worker, you must be bothered if you have to cook for your family every day? Don't worry, because I will share simple and practical recipes for those of you who don't have much time to cook. A list of simple recipes that are practical and delicious are things that mothers at home must have so they don't get confused about what to cook. The name of the recipe this time is Sig's Red stuffed Cabbage. You are currently reading Recipe Sig's Red stuffed Cabbage : Delicious and Easy For You To Try. This recipe is easy to practice, you have to know how to make it because this recipe is from the chef or mother Sigrun been tested. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

1. 8 large red cabbage leafes
2. 3 tbsp cider vinegar
3. 1 clove
4. 1 pinch each of salt,pepper and sugar
5. 200 grams brown cepes (close cup brown mushrooms)
6. 650 grams ground (minced )beef or use equivalent of vegetarian mince or marinaded tofu, puree the tofu to a mince like consistency )
7. 100 grams butter
8. 1 egg
9. 1 old crusty roll
10. 2 tbsp fresh cream
11. 1/4 liter beefstock or vegetable stock
12. 1 tbsp plain flour
13. 2 cup good medium sweet red wine

Preparation steps:

1. boil the cabbage leaves in 1ltr of water with the vinegar,clove,salt,pepper and sugar (a good pinch of each)for five minutes.Drain well.

   

2. slice the mushrooms and gently fry for five minutes in butter.Use a blitzer to almost puree the mushrooms.

   

3. soak the breadroll and sueeze out water mix with minced vegetarian meat equivalent or meat,egg,cream,salt and pepper and last but not least the mushroom puree, make a dough.Divide mixture equally onto the cabbage leafes,tuck in and wrap little parcels.Heat rest butter in oven proof pan and tightly pack in the parcels. Heat oven to medium heat. Cook the parcels for ten minutes then add the stock and cook for a further 50 minutes.

   

4. thicken the juices with the flour and red wine,boil and season with salt,pepper and sugar.

5. serve with roast potatoes.

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