Beef with cabbage rolls
Instructions
Wash the meat, chopped to size setting and uniforms and Pan fry in a saucepan with boiling water, then drain and put it back in the saucepan with fresh water.
Bring to a boil, remove the foam that rises to the surface, and then add the chops, bay leaf, cloves and salt.
Halved onions, toast them in the oven, then close to the meat along with the bouquet garni.
Lower the heat so that the preparation just sobbolla, and simmer for about an hour.
After this time, put in casserole also the bones with marrow and continue cooking for 1 hour and 1/2-2 hours, then add vegetables, washed and cut into small pieces, and cook al dente.
Meanwhile prepare the rolls: private cabbage core material and scottatelo for a few minutes in a pot with boiling water.
Let it cool under cold water, then remove the leaves, one at a time.
Whenever you remove a layer of leaves, blanch the cabbage, by immersing it briefly in a pan with boiling water.
Melt the butter in a pan and soffriggetevi onions cut into brunoise and Bacon and chopped parsley, a moderate heat for 5 minutes, then remove from heat and let cool.
Pass the sauce to the meat grinder, along with the meat and the bun wrung out, collect the proceeds in a terrinetta and add the parsley and chopped garlic, marjoram, salt and pepper.
Farcendoli rolls prepared with the mixture, then cook in the broth from cooking the meat.
Served with meat broth, vegetables and rolls.
Ingredients and dosing for 12 persons
- 1000 g of real beef
- 500 g of marrow bones
- 4000 g of white side of the cross
- Salt
- 1 leaf of laurel
- 2 cloves
- 3 onions
- 1 bunch of parsley (for bouquet garni)
- 2 sprigs of lovage (for bouquet garni)
- 1 stalk celery of (for bouquet garni)
- 1/2 leek (for bouquet garni)
- 5 carrots
- 5 spring onions
- 5 leeks
- 1 celeriac
- For the cabbage rolls:
- 1 white cabbage
- 20 g of butter
- 1 onion
- 100 g of bacon
- 1 sprig of parsley
- 250 g of pork
- 150 g of veal
- 1/2 sandwich softened in milk
- 1/4 clove of chopped garlic
- Salt
- White pepper
- 1 pinch of marjoram