°150 g rice
°20 cl chicken broth
°2 tablespoons olive oil
°300 g tomato coulis
°1 tsp paprika mocha
°12 stalks green onions
Remove the stem of your cabbage, remove the first leaves and remove it. Removing large ribs from cabbage leaves.
In the saucepan, boil the amount of salted water. Dip your cabbage leaves in portions of 4 to blanch them also for 10 min. Immediately cool them in ice water to maintain their beautiful color.
Removing first skin from your onions & chop.
Fry the onions in the olive oil with salt for 5 min, taking care to stir regularly to avoid coloring.
In saucepan, cooking rice in salt water acoorde to instructions on package.
In a bowl, combine the ground pork with the rice, onions, salt and pepper.
Dip your green onion stems in a pot of boiling water for a few seconds. Refresh them directly.
Garnish the blanched cabbage leaves with the stuffing, then close with green onions.
Place the stuffed cabbage in a gratin dish. Moisten with the chicken broth. Cover with foil. Bake at 180 °C for 45 min.
In a saucepan, heat the tomato coulis.
Pour the coulis into a dish. Place the stuffed cabbage leaves on this bed.
Decorate each small packet of stuffed cabbage with a little paprika.