Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 27

Choose the outer green leaves from a tender cabbage, and cook them for a few minutes to make them pliable for rolling.

Make up a simple forcemeat, using either cooked minced meat or cooked sausage-meat, the same amount of breadcrumbs or mashed potato, a suspicion of chopped onion, a liberal sprinkle of chopped parsley and pepper and salt to taste. Bind with a little stock or gravy, and place a spoonful on each leaf.

Roll up and secure with thread, placing them to cook in a casserole in simmering stock to a depth to some half-way up the rolls. Cook until the leaves are tender—about 20 minutes or so—basting from time to time.

Serve on mashed potato, with well-seasoned brown gravy.