In the fall, it is customary to cook dishes from vegetables of the new harvest. Savoy cabbage is no exception. What can be prepared from this useful gift of nature? For example, stuffed leaves with a delicious creamy sauce.
It is necessary
- - parsnip root, carrot, onion, bell pepper - all cut into cubes;
- - raw smoked bacon - 7-8 strips, cut into small pieces;
- - minced meat (beef and pork) - 500 grams;
- - salt and pepper;
- - heavy cream - 250 ml;
- - finely chopped garlic - 1-2 cloves;
- - Parmesan - 100 grams;
- - butter;
- - salt.
Instructions
Step 1
We heat the oven to 180C. Boil 8 cabbage leaves in boiling water (about 3-4 minutes). We beat off the thick vein of the cabbage so that it becomes softer.
Step 2
Fry bacon in a frying pan without oil. As soon as the fat appears, add the chopped vegetables, fry until half cooked and send the minced meat and spices to the pan, mix, cook for 15 minutes. Let the finished filling cool and wrap it in savoy cabbage, send it to a heat-resistant form.
Step 3
Fry the garlic with a little oil, pour in the cream, add the grated parmesan, salt. Bring the cream to a boil and pour it over the stuffed savoy cabbage. Sprinkle with a little Parmesan for a golden crust. It is the crust that will indicate that the dish is ready.
