Cabbage fritters stuffed with ground beef
Start by covering the cabbage very well with the plastic wrap then microwave it at full power for 10 minutes.In a large skillet over medium to low heat, add a drizzle of olive oil.Add the grated onion and sauté until slightly golden brown.Then add the grated carrot and sauté for another 5 minutesIn a large bowl, add the ground beef, the sautéed onion and carrot we prepared earlier, the salt, a pinch of black pepper, the sweet paprika, the chimichurri and mix everything very well to incorporate the seasoning.Once the cabbage has cooked through, remove its leaves and cut the stem superficially.Top one leaf with 2 tablespoons of the meat mixture we prepared earlier and fold it in half.In a medium ovenproof dish, add the eggs, the sour cream, the salt, a pinch of black pepper, the sweet paprika and mix until dissolved.Add the wheat flour and mix until combined.Next, dip the cabbage we prepared into this mixture, drain the excess and set aside.Now, in a large skillet over medium to low heat, add enough vegetable oil to cover the bottom and let it heat up.Add the stuffed cabbages we prepared and fry on both sides until golden brown.Serve with a sauce of your choice.
Ingredientes
- 1 Cabbage
- Plastic Wrap
- 1 Drizzle of Olive Oil
- 1 Grated Onion
- 1 Grated Carrot
- 500g of Ground Beef
- 1 Teaspoon of Salt
- 1 Pinch of Black Pepper
- 1 Teaspoon of Sweet Paprika
- 1 Teaspoon of Chimichurri
For Breading
- 2 Eggs
- 2 Tablespoons of Sour Cream
- 1 Teaspoon of Salt
- 1 Pinch of Black Pepper
- 1 Teaspoon of Sweet Paprika
- 2 Tablespoons of Wheat Flour
- Vegetable Oil
Modo de Fazer
Start by covering the cabbage very well with the plastic wrap then microwave it at full power for 10 minutes.
In a large skillet over medium to low heat, add a drizzle of olive oil.
Add the grated onion and sauté until slightly golden brown.
Then add the grated carrot and sauté for another 5 minutes
In a large bowl, add the ground beef, the sautéed onion and carrot we prepared earlier, the salt, a pinch of black pepper, the sweet paprika, the chimichurri and mix everything very well to incorporate the seasoning.
Once the cabbage has cooked through, remove its leaves and cut the stem superficially.
Top one leaf with 2 tablespoons of the meat mixture we prepared earlier and fold it in half.
In a medium ovenproof dish, add the eggs, the sour cream, the salt, a pinch of black pepper, the sweet paprika and mix until dissolved.
Add the wheat flour and mix until combined.
Next, dip the cabbage we prepared into this mixture, drain the excess and set aside.
Now, in a large skillet over medium to low heat, add enough vegetable oil to cover the bottom and let it heat up.
Add the stuffed cabbages we prepared and fry on both sides until golden brown.
Serve with a sauce of your choice.
