THE "GOLABKI" (STUFFED CABBAGE) REVISITED
|8 persons All levels|
> 350g ground beef
1 | Cook the rice.
2 | Blanch the cabbage leaves in boiling water and then immerse them in cold water to keep the chlorophyll.
3 | Remove the skin from Neuchâtel sausage and cut it into small pieces
4 | Place the minced meat and the sauge in the bowl.
5 | Add the precooked rice, minced onion, salt and pepper and mix well with your hands.
6 | Prepare the stuffing on the cooked cabbage leaves.
7 | Fold the leaves over the meat to form neat packages and put them in a saucepan, the bottom of which is covered with leaves (torn or too small to be stuffed) and pour 1 glass of stock.
8 | Pour 2 cans of tomatoes and add the diced carrot.
9 | Add the bay leaves, marjoram, Italian spices, salt, pepper and sugar.
10 | Cook covered for about 1 hour on a low.
› Serve with sauce. For those who like their dishes a little bit spicy, drizzle with a few drops of chili oil.