marthe dupeyron

Friday, March 17, 2006

Stuffed cabbage
Green cabbage,
tomato purée,
vegetable stock,

Take a green cabbage,
Cut out the heart of the cabbage
Place the stuffing in the centre in layers (stuffing / leaves).
Fold over the outer leaves so that the stuffing cannot drop out.
Put the cabbage in a large saucepan
Add vegetable stock and a small amount of tomato purée
Leave to simmer for 2 hours over a low heat
Serve hot with potatoes.


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