Oriental stuffed cabbage
Put the rice in an equal volume of warm water and leave to swell for 30 minutes.
Chop the parsley in the Mini Bowl by pulsing 3 times. Set aside.
Carefully detach the individual cabbage leaves and select the most perfect ones.
Wash and blanch* them. Pare away part of the thick central rib using a sharp
knife.
Cut the beef into large chunks, peel the onions and cut into quarters, and put
both in the bowl with the metal blade. Pulse 3 times. Add the parsley. Blend for
1 minute.
Drain the rice. Put the minced beef and rice in a large bowl, season with salt and
pepper and mix thoroughly.
Lay the cabbage leaves out flat. Place a spoonful of filling on each one, then roll
them up, folding the edges under to form a neat parcel.
Line the base of a cast-iron pan with the remaining cabbage leaves.
Lay the parcels on top, pour over the beef stock. Cover with a lid and simmer
over a low heat for 45 minutes.
Peel the garlic and put it in the Mini Bowl with the mint. Blend for 30 seconds.
Transfer to a bowl and stir in the lemon juice. Sprinkle over the parcels 5 minutes
before the end of the cooking time.
Serve hot.
50 min.
Food processor 3200
3200
4200
5200
Serves 2 4 6 8
1 1 1
1
/
2
2
7 oz
3
/
4
lb 1 lb 1
1
/
2
lb
2 oz 4 oz 5 oz 7 oz
11
2
3
1112
Small firm green cabbages
Beef
Parboiled long grain rice
Onions
Lemons
4
6912
1 2 3 4
3
/
4
cup 2
1
/
4
cups
3
1
/
4
cups
4
1
/
4
cups
Mint leaves
Garlic cloves
Beef stock
2 4 6 8
To taste To taste
To taste
To taste
Sprigs parsley
Salt & pepper
40 min.35 min.
35 min.Preparation
45 min.45 min.45 min.
45 min.Cooking
••
Meat
95
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