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Couve Lombarda Recheada

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Ingredients
  Bacon 1⁄2 Pound, finely diced
  Round steak 1 Pound, ground
  Onion 1 , chopped
  Chopped parsley 1⁄2 Cup (8 tbs)
  White cabbage 1 Large
  Olive oil 1 Tablespoon
  Lard 1 Tablespoon
  Onions 2 , sliced
  Carrots 2 , sliced
  Tomatoes 2 , peeled and cut into chunks
  Water 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Partially cook bacon in skillet.
Add beef and the chopped onion and cook for 5 minutes.
Drain off fat.
Mix parsley with the meat mixture and season with salt and pepper.
Wash the cabbage well.
Remove the outer leaves.
Then cut a large round piece out of the top.
Scoop out the inside.
Fill with the meat mixture.
Then close with the piece of cabbage cut from the top.
Put the olive oil and lard in a large kettle.
Heat.
When hot, put the cabbage upright in the kettle.
Arrange sliced onions, carrots, and tomatoes around cabbage.
Add salt and pepper to taste and a little water.
Cover tightly and cook gently for 45 minutes, or until the cabbage is tender.
Serve with the cooked vegetables.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Preparation Time: 
45 Minutes
Cook Time: 
10 Minutes
Ready In: 
55 Minutes
Servings: 
6

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