*Ingredients:
°1 ° Cabbage
°600g pork
° 150g rice
°2 ° Onion
° 20cl chicken broth
°2 tbsp. Tablespoons olive oil
°300g collis tomatoes
°1 teaspoon. Paprika Moca
°12 stems of green onion
°Salt
°Pepper
*Preparation:
Remove the leg from your cabbage, remove the first leaves and strip them. Remove large ribs from cabbage leaves.
In pot, boil a lot of salt water. Immerse the cabbage leaves in portions of 4 also blur for 10 minutes. Instantly smooth it in ice water to maintain its beautiful color.
Remove the first skin from the onion also cuts it.
Fry the onion in olive oil with salt for 5 minutes, stirring regularly to avoid coloring.
In a saucepan, cook the rice in salted water according to the packaging instructions.
In a bowl, mix the ground pork with rice, onion, salt and pepper.
Dip green onion stalks into a bowl of boiling water for a second. Update it directly.
Cabbage leaves adorned with things then seal everything with scallions.
Place stuffed cabbage in a gratin dish. Wet with chicken broth. Cover with aluminum paper. Baking at 180 ° C for 45 minutes.
In a saucepan, heat the tomato collis.
Pour the collies into the serving dish. Put stuffed cabbage leaves on this bed.
Garnish each small packaging of cabbage stuffed with a little paprika.
Enjoy !