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Stuffed cabbage with caramelized tomatoes.

Stuffed cabbage with caramelized tomatoes. Leaves of cabbage stuffed with minced meat and white buckwheat. Stewed in broth and served with caramelized cherry tomatoes.

Ilość porcji / Servings – 6
Czas przygotowania / Prep. time: 30 mins
Czas gotowania / Cook time: 1 hr 30 mins
Czas całkowity / Total time: 2 hrs
Drukuj / Print

Składniki / Ingredients:

For stuffed cabbage

  • 500 gr of minced pork
  • 1 onion diced
  • 100 g of half-hard cooked buckwheat
  • 2 heads of savoy cabbage
  • 1 egg
  • 2 tablespoons of butter or oil
  • salt and black pepper
  • 1500 ml of stock

For tomatoes

  • 400 g of fresh ripe vine tomatoes halved
  • 1 small onion diced
  • 2 cloves of garlic squeezed through the press
  • oil
  • a pinch of salt, pepper, and sugar
  • 1 teaspoon of Provencal herbs

Sposób wykonania / Instructions:

For stuffed cabbage

  • Remove the core from the cabbages. Put the cabbage into the pot of the boiling water for a couple of minutes. Take the cabbage out and place on a plate and remove the outer leaves. Put the cabbage into the water again until you have enough number of leaves.
  • Cut the peppers in half and remove the seed nests. Cut into slices. Put onions in hot oil. Season with salt and pepper. Cook for about 5 minutes. Leave to cool.
  • Mix the meat with onions, buckwheat, and egg. Season to taste. Mix the filling until it is sticky.
  • Place the little bit of filling on the leaf and roll cabbage around the mixture, tucking in sides to create an envelope around the filling. Place some of the cabbage leaves on the bottom of the pot and place all your rolled ‘cabbage parcels’ on top of them. Make sure they are very close to each other. Place the cabbage leaves on top. Pour over the stock and cook for 60 minutes.

For tomatoes

  • Heat oil and saute onion in a deep frying pan. Add the garlic and fry together for about 1 minute. Add tomatoes and season to taste. Simmer till fall apart.