10/02/2010 Stuffed Cabbage / Chou Farci with Pamela

Chef: Pamela Gooria,
Menu: Stuffed Cabbage with salad,
Pictures: Click here
Quantity:          15 people
Preparation Time:  25 minutes
Cooking Time:      20 minutes

  • 2 cabbages
  • 4 carrots
  • 5 cups of rice
  • 5-8 tomatoes
  • 1 bunch Thyme
  • 1 bunch Parsley
  • Almonds
  • 150g flour
  • 150g butter
  • 1.5 L milk
  • Parmesan Cheese
  • Grated Mozzarella Cheese
  • Pasta Sauce
  • Salt
  • Pepper
  • Oil
  • Breadcrumbs
Cooking Instructions Preparation Prepare the cheese sauce with flour, butter, milk, some thyme, salt, pepper and parmesan cheese. Add ¼ of the mozzarella cheese. Dice carrots, tomatoes. Dice and roast almonds. Wash and chop parsley and thyme. Boil salted water for blanching cabbages. Mix grated mozzarella with breadcrumbs. Grease baking pan. Preheat oven 4000F.
Heat oil and add a little thyme. Add carrots and cook for a few minutes. Add tomatoes and cook for a few minutes. Add roasted almonds, salt and pepper. Add rice and water (depending on the type of rice). Once cooked, add the rest of the thyme and parsley. Peel off the outer leaves of the cabbages. Remove the middle of the cabbage so that once blanched, leaves are easily detached. Blanch (put in boiling salted water) the cabbages until tender. Spread out a cabbage leaf, add the rice mixture and roll the cabbage. Place in pan. Repeat for the rest of the cabbage leaves. Spread the pasta sauce and then the cheese sauce on top of the rolled cabbages. Sprinkle the breadcrumbs-mozzarella mixture. Bake until the cheese has melted and is golden. Serve hot.

Plate Served

Group Picture

Pamela Tyson

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