Stuffed hvidkåls heads

Ingredients for Stuffed hvidkåls heads

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.