Stuffed White Cabbage Head

The cooked beef and the smoked meat are turned.

Add diced peppers, crushed garlic clove, 50 g of semi-soft cooked long grain rice, raw salt, pepper, egg, a bunch of finely chopped parsley, marjoram and savory.

The mushrooms are steamed in a little oil, seasoned with salt and pepper and added to the meat filling. Boil the white cabbage in salted water until it is half soft and drain the water. The leaves are opened so that the head of cabbage remains together. The well-mixed stuffing is stuffed between the leaves and then the cabbage is tied with a thin thread so that it does not fall apart.

Line a deep ovenproof dish with thin slices of smoked bacon and put the cabbage in it. Put the same thin slices of bacon on top. Pour 0.1 liters of beef broth on it, put 3 peppers in it and bake for 50 minutes.

Bake with the lid closed. After baking, remove the lid and brown the surface. Before serving, take off the thread and cut the cabbage head into pieces like a pie.

Our tip: use a delicious spicy bacon for a delicious touch!

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