Difference between revisions of "Haitian Stuffed Cabbage"
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* ⅛ tsp [[pepper]] | * ⅛ tsp [[pepper]] | ||
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# Remove large outer leaves from the [[cabbage]] and set aside. | # Remove large outer leaves from the [[cabbage]] and set aside. | ||
# Plunge both the [[cabbage]] and the reserved leaves into salted boiling [[water]]. | # Plunge both the [[cabbage]] and the reserved leaves into salted boiling [[water]]. | ||
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# Serve [[cabbage]] and sauce. | # Serve [[cabbage]] and sauce. | ||
| − | [[Category:Haitian Meat | + | [[Category:Haitian cuisine]] |
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[[Category:Cabbage Recipes]] | [[Category:Cabbage Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
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Latest revision as of 15:51, 11 July 2012
Ingredients
- 1 large head of cabbage
- 1 lb ground meat
- ¼ cup milk
- 1 medium onion, chopped
- 2 tsp salt
- ¼ cup rice, cooked
- ⅛ tsp pepper
Procedures
- Remove large outer leaves from the cabbage and set aside.
- Plunge both the cabbage and the reserved leaves into salted boiling water.
- After 15 minutes, remove, rinse thoroughly in cold water.
- Set the cabbage, stem side down, on a square of cheese-cloth.
- Part the leaves carefully and remove the heart.
- Replace the heart with a ball of stuffing recipe below and continue inserting stuffing between leaves.
- When the cabbage is full, brush it well with oil and tie the four corners of the cheese-cloth together into a bundle.
- Set this bundle in a well-greased baking dish.
- Pour bouillon around cabbage.
- Cover the dish and bake in fairly hot oven (375°F) about an hour.
- Remove cover and continue basting until cabbage is thoroughly cooked.
- The sauce should have reduced considerably.
- Remove cheese-cloth.
- Serve cabbage and sauce.
