Cabbage rolls (3)
Instructions
Boil the potatoes in salted cold water initially.
Separately, boil the carrot, scraped and cut before then to touch.
Leave the bread in the milk bath.
Finely chop the ham.
Blanch the cabbage leaves in salted water for a few minutes, then stendetele on a cloth to dry.
When cooked, drain the potatoes, Peel and pass through the still hot potato masher with the carrot.
Stir the puree the wrung bread, ham, eggs, cheese, salt and pepper to taste.
Stuffed cabbage leaves with the mixture and put them in such a way as to form packets, linking them with kitchen Twine.
Chop the onion with the celery and Brown in a pan with oil.
Join the rolls, and pepper to taste and cook on moderate fire for about 20 minutes, by salting almost at the end of cooking.
I finally with scented the parsley and serve.
If you prefer a milder flavor; replace the cabbage with Swiss chard leaves.
Ingredients and dosing for 4 persons
- 12 leaves of cabbage
- 300 g of white potatoes (floury)
- 50 g of ham
- 2 eggs
- 3 slices of bread
- 80 g of grated gruyere cheese
- 300 g of tomato
- 1 costa of celery
- 1 carrot
- 1 onion
- 1 tablespoon of chopped parsley
- 4 tablespoons of olive oil extra virgin
- Milk
- Salt
- Pepper