Kale stuffed with rice and eggs

1 serving


Cut the loose head of cabbage crosswise at the bottom of the stump, roll over salted boiling water, put in a colander. Stretch the gauze on the board, transfer the cabbage down on it. Separating one leaf from the other, put the stuffing tightly between them. Wrap the cabbage in gauze (having collected its ends and tied with a rope over the head), put it in oil under the lid (with a ball down). When the cabbage reaches, transfer it from the gauze to a deep dish, greased with oil and sprinkled with crumbs. Drizzle with oil, let gradually brown in the oven. Roll extra minced meat with balls, roll in flour, fry blush in oil; serving, put around the cabbage. Prepare tomato sauce. When serving, pour some of the sauce over the cabbage, serve the rest separately.