Cabbage Casserole “Stone Flower” Recipe
There was an idea to cook cabbage rolls with Peking cabbage, but my second Self brazenly declared ” Banal!”. Inspired by the desire to make a familiar dish unusual, I baked cabbage with buckwheat and minced meat. See what happened… Class?! The main thing is to cook with inspiration.
Servings
4
Cook Time
75minutes
Servings
4
Cook Time
75minutes
Ingredients
Main course:
Filling:
Sauce:
Instructions
  1. At the fork cut off 2/3 of the lower part and boil in boiling water for 2-3 minutes, let the water drain and cool. Cook buckwheat porridge.
  2. Beef and 1 pekinki leaf should be passed through a large grate of a meat grinder.
  3. Fry the onion in vegetable oil, add pieces of bacon, fry and put everything to the mince, add buckwheat porridge, salt. Stir
  4. That’s how easy and beautiful Peking cabbage opens after roasting. Place the cabbage in a deep fireproof form, slightly larger than the cabbage itself, 14 cm.. Add a little salt.
  5. Starting from the middle, spread the filling between the leaves.
  6. Covering each layer with leaves.
  7. Thus form a “Bud”.
  8. For baking, you need to cover the cabbage with foil, but to avoid sticking, first parchment.
  9. Cover with foil. Put it in the oven. Bake for 45 minutes at 180 degrees.
  10. Mix the tomato sauce, cream, grated cheese and dried parsley.
  11. From the casserole carefully remove the “cap”, from yourself, so as not to get burned by the steam. Slightly open the outer “petals”. Ah, what a fragrance…
  12. Pierce in several places with a skewer and grease with sauce.
  13. Bring to readiness ( transparent juice when piercing), this is another 15-20 minutes, at 180 degrees. Then 5-7 minutes at 220 degrees or under the grill. Place the tomato slices on a platter and transfer the casserole to them. Garnish with chopped herbs and sprinkle with a mixture of peppers.
  14. Bon appetit.
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