Family Best Time >> Food

Small cabbage stuffed with rolled belly and parmesan


Ingredients:4 people
  • large kale
    1
  • rolled belly (or small salt)
    150 g
  • round rice
    50 g
  • whole eggs
    2
  • olive oil
    1 tablespoon
  • grated parmesan cheese
    70 g
  • broth
    1 liter
  • bouquet garni
    1
  • branch of efnouil
    1
  • nutmeg
    2 gratings
  • cracked black pepper
    1 teaspoon


Preparation:


    Preheat the oven to th 6 (180°C). Separate the first leaves from the cabbage. Keep the heart whole. Blanch the leaves for 5 minutes in salted boiling water and the heart for 15 minutes. Drain.

    Wash the rice well. Pre-cook it for 10 minutes in twice its volume of broth.

    In a bowl, beat the eggs with the pepper and nutmeg. Add the cabbage heart and chopped belly, oil, parmesan and rice. Mix everything well. Place a large spoonful of stuffing on a sheet placed on two other sheets in a fan shape. Fold over carefully and tie. Make 3 other stuffed animals in the same way.

    Line a casserole dish with the rest of the green leaves. Add the bouquet garni. Store the stuffed stuffed tightly and cover with broth.

    Cover, cook for about 1 hour 30 minutes in the oven.

    Reduced broth will be smooth.

    Serve hot