Unstuffed Cabbage

Far easier and failproof version of stuffed cabbage!

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)
Serves 4 Cook: 40 min

Ingredients

Pointed cabbage 1
Butter as required
Minced pork 300g
Salt & pepper as required
Onion (medium) 1
Bay leaves 2
Soup stock 400ml
Tomato juice 400ml
White wine 1 tbsp

Method

1
Remove the centre core of the cabbage. Put the butter in a pan (no heat yet) and add half the cabbage torn into shreds.
2
Place the minced pork, salt & pepper, sliced onions and other half of the shredded cabbage on top in order.
3
Pour in the stock, tomato juice and white wine. Add a knob of butter.
4
Put the lid on and turn the heat on between low and medium. Simmer until the cabbage is soft, about 30 minutes. It's ready to enjoy.
5
This is a pointed cabbage.

Tips & Note

●You can roughly pull apart the cabbage by hand, because you can eat this with a spoon when it's cooled and the cabbage is soft.

Unstuffed Cabbage

Far easier and failproof version of stuffed cabbage!

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)

Serves 4

Cook: 40 min

Ingredients

Pointed cabbage 1
Butter as required
Minced pork 300g
Salt & pepper as required
Onion (medium) 1
Bay leaves 2
Soup stock 400ml
Tomato juice 400ml
White wine 1 tbsp

Unstuffed Cabbage

Recipe ID :471 Posted on 05 MAY 2015

Serves 4

Cook 40min
views 4,862
printed 254

saved 5

Far easier and failproof version of stuffed cabbage!

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Ingredients

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1
as required
300g
as required
1
2
400ml
400ml
1 tbsp

Method

Cook
40min
1
Remove the centre core of the cabbage. Put the butter in a pan (no heat yet) and add half the cabbage torn into shreds.
2
Place the minced pork, salt & pepper, sliced onions and other half of the shredded cabbage on top in order.
3
Pour in the stock, tomato juice and white wine. Add a knob of butter.
4
Put the lid on and turn the heat on between low and medium. Simmer until the cabbage is soft, about 30 minutes. It's ready to enjoy.
5
This is a pointed cabbage.

Tips & Note

●You can roughly pull apart the cabbage by hand, because you can eat this with a spoon when it's cooled and the cabbage is soft.

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