1 alligator tail (1.4 kg)
1 tablespoon of salt
For the filling
1 1/2 cups of dried sweet potato, diced (150 g)
1 tablespoon of salt
1/2 teaspoon of ground cinnamon
1 tablespoon of mustard
2 cups of chopped cabbage (200 g)
1/2 cup of black raisins (85 g)
'2 tablespoons of olive oil'
2 medium-sized onions (200 g), cut into pieces
4 cups of water (1 liter)
1 alligator tail (1.4 kg)
1 tablespoon of salt
For the filling
1 1/2 cups of dried sweet potato, diced (150 g)
1 tablespoon of salt
1/2 teaspoon of ground cinnamon
1 tablespoon of mustard
2 cups of chopped cabbage (200 g)
1/2 cup of black raisins (85 g)
'2 tablespoons of olive oil'
2 medium-sized onions (200 g), cut into pieces
4 cups of water (1 liter)
Using a sharp knife, open the alligator tail like a large steak, without separating the parts
Pound with the flat side of a meat mallet
Season with salt and reserve
Prepare the filling: in a small bowl, mix together the sweet potato, salt, ground cinnamon, mustard, cabbage, and raisins
Spread the filling over the meat, roll it up like a roulade, and tie with kitchen twine to maintain its shape
In a pressure cooker, heat the olive oil over medium heat and brown the alligator (about 6 minutes)
In a blender, puree the onion with water
Pour half of this liquid over the meat, cover the pot, and bring to a boil
When it starts to simmer, reduce the heat and cook for about 30 minutes
Pour in the remaining liquid, mix, cover, and bring to medium heat again
When it starts to simmer, reduce the heat and cook for another 30 minutes
Remove from heat, let it sit until the pressure is released, then open the pot
Pass the meat with the sauce to a serving dish, cut into slices, and serve
282 calories per serving
