Couve Lombarda Recheada
|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|
|Onions||2 , sliced|
|Carrots||2 , sliced|
|Tomatoes||2 , peeled and cut into chunks|
|Water||1 Cup (16 tbs)|
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.
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.