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Recipe: Individual Stuffed Cabbage - For Four People

Source Cuis-01


  • 1 Cabbage
  • 11/2 cups cooked Ground Meat
  • 8 Chestnuts
  • 1 Tablesppon Chopped Parsley
  • 3 Tablespoons Soft Breadcrumbs
  • Milk
  • 1 Egg
  • 6 Tablespoons Butter
  • 3/4 Cup Heavy Cream
  • Paprika
  • Salt


Cut the cabbage in quarters and parboil in salted waer for 10 minutes. Drain and separate the leaves, cutting out the thick ribs and the small center leaves.

Make a stuffing with the ground meat, the center cabbage leaves, the chestnuts (boiled 20 minutes, peeled and chopped), the parsley, and the breadcrumbs, the last having been soaked in a little milk and squeezed dry. ind it all with the raw egg and season with salt. Spread the leaves of the quarters with the mixture and tie them up to look like 4 small cabbages.

Heat the butter in a heavy pan. Put in the cabbages and sauté until golden. Add half the cream. Season with salt and simmer very gently for 1 hour.

Add the est of the cream, sprinkle with paprika, and serve hot with rice.