John Myers
Clár ábhair
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Comhábhair
- 6 píosa Oinniúin dearga
- 2 píosa Clove gairleog
- 1 píosa Cillí dearga úra
- 2 píosa Uibheacha
- 150 g Mhin choirce gráin iomláin
- 1 píosa Rye baguette rolls
- 1 to do sths Táirgeadh stoic mairteola féin
- 1 rud éigin Own production of vegetable stock
- 1 El Mustard te
- 150 g Lean smoked bacon
- 500 g Mairteoil talún
- 1 rud éigin Salann mara ón muileann
- 1 rud éigin Piobar as an grinder
- 1 rud éigin Táirgeadh arán féin
treoracha
- Season and fry the mince. Chop the onions, chilli and garlic and fry them with the chopped bacon. Blanch the cabbage in the vegetable stock. Let the baguette rolls soak in the vegetable stock and squeeze them out.
- Mix everything together with the mince, except for the cabbage. Mix in the eggs and breadcrumbs to bind. Make a mince dough.
- For the bundt cake pan you need 5 cabbage leaves. Don't cut the rest so finely. Fry a little, seasoning with cumin, sweet paprika and pepper.
- Place the whole leaves in the dish and fill up in layers with the mince and the sautéed cabbage.
- Then boil everything together at 200 degrees in the oven in a water bath for about 75 minutes. Then remove the lid from the pan and let it brown on top of the activated grill.
- As a side dish, I had fried a brown sauce from my frozen stash, boiled potatoes and some leftover cabbage along with onions.
- This recipe is a very old one from Grandma. Changed according to our current taste. I got the inspiration from a KB friend who had hired a similar one. Here is the recipe from the cook friend: BiNe`S FILLED KRAUT
- Sorry for the poor picture quality. I had a bit of stress and only took photos instead of taking photos.
- Did I forget. Of course, a head of white cabbage is also one of the ingredients.
Cothú
Ag Freastal: 100gCalories: 207kcalCarbaihiodráití: 0.1gPróitéin: 20.5gSaill: 14g
