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Ingredientes
- 1 x Cabbage head
- 1Â 1/2 tsp Salt
- 1 c. Leftover meat grnd
- 1/2 lb Sausage meat
- 1/4 tsp Pepper
- 1 Tbsp. Minced parsley
- 3 slc Salt pork
- 1 x Carrot sliced
- 1 med Onion sliced
- 2 c. Consomme
- 1 tsp Arrowroot dissolved in water
Direcciones
- Wash and trim cabbage. Remove as much as possible of the hard core. Place cabbage in large saucepan and cover with cool water. Add in 1 tsp. salt. Bring slowly to boil. Let boil for 2 min. Drain in a colander in order to keep the cabbage intact.
- In mixing bowl, combine leftover meat, sausage meat, remaining salt, pepper, and parsley. Mix well.
- Place cabbage in a bowl, leaves up. Carefully remove core, leaving bottom of cabbage. Stuff cavity with part of meat mix. Carefully open leaves and stuff between leaves with meat mix. Wrap stuffed cabbage in slices of salt pork. Tie with a string.
- In heavy saucepan, large sufficient to hold cabbage, place carrot and onion. Add in cabbage. Add in consomme. Bring to boil. Cover and simmer gently for 3 hrs.
- For serving: Remove cabbage from pan and drain. Place on heated serving dish and keep hot.
- Bring to boil cooking liquid and continue boiling for 15 min, or possibly till liquid is reduced to 1 c.. Add in arrowroot dissolved in water, and continue boiling for a few seconds, till liquid thickens. Pour over cabbage. Serve warm.
- Suggested Wine: A full-bodied red wine: Pinot Noir; Cabernet; etc.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 6 servings | |
| Calories 162 | |
| Calories from Fat 93 | 57% |
| Total Fat 10.37g | 13% |
| Saturated Fat 3.46g | 14% |
| Trans Fat 0.08g | |
| Cholesterol 27mg | 9% |
| Sodium 1112mg | 46% |
| Potassium 402mg | 11% |
| Total Carbs 9.6g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 5.01g | 3% |
| Protein 8.47g | 14% |
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