Stuffed hvidkåls heads
MainsServings: 4 portion(s)
Ingredients for Stuffed hvidkåls heads
Pepper | ||
Salt | ||
0.25 | tsp | Grated nutmeg |
1 | Hvidkåls main approximately 1 ½ kg | |
1 | Small onions | |
1 | Large eggs | |
2-3 | dl | Milk |
3 | tbsp | Wheat flour |
500 | g | Minced veal and pork |
500 | g | Minced pork |
Instructions for Stuffed hvidkåls heads
To prepare the Stuffed hvidkåls heads recipe, please follow these instructions:
The outer leaves are taken by kålhovedet, who cut a lid off at the stick. The cabbage is being eroded with a small knife, for there is a need to be back on 2-3 cm ´ s thickness.
Ingredients for stuffing in a bowl and stir together for a steady father.
Forcemeat in kålhovedet, but make for a little extra space so that it can raise from cookers. Place the lid on and cover with a few loose cabbage leaves.
Kålhovedet binds to the cotton cord, and place in a saucepan and cover with water and boil until cooked through, 2 ½ forcemeat is-3 hours.
Kålhovedet is taken up, the lid is taken off, and the age of kålhoved made on the dish with the opening facing down.
Stuffed Cabbage served with melted butter and rye bread.
The rest of the cabbage can chop and boil together with kålhovedet. The take up of soup, turn over in a little butter and season with pepper and, if desired. grated nutmeg.
Recipe categories
- Appetizers 1338
- Breakfast & brunch 427
- Porridge & gruel 144
- Bread, buns & biscuits 1758
- Cold cuts 395
- Lunch 1051
- Lunch (to go) 146
- Sandwiches 50
- Mains 11918
- Salads 1562
- Dressing 302
- Sauces 617
- Sides 1951
- Soups 1352
- Drinks (cold) 1888
- Drinks (warm) 227
- Desserts (cold) 2416
- Desserts (warm) 707
- Desserts (patisserie) 394
- Cookies 917
- Cakes 1445
- Cakes in form 2822
- Cake add-ons 139
- Snacks 73
- Midnight snacks 40
- Base recipes 234
- Buffets 95
- Candy 522
- Fruits 19
- Lamb 14
- Pickling 733
- Receptions 34
- Seasonal 3
- Sushi 6
- Various 328