1 cabbage of 1 kg
350 g of ground beef
1 tablespoon of olive oil
1 chopped onion
1 crushed garlic clove
1 tablespoon of chopped fresh parsley
2 peeled and seeded tomatoes, diced
1 tablespoon of wheat flour
1 cup of water
Salt to taste
1 cabbage of 1 kg
350 g of ground beef
1 tablespoon of olive oil
1 chopped onion
1 crushed garlic clove
1 tablespoon of chopped fresh parsley
2 peeled and seeded tomatoes, diced
1 tablespoon of wheat flour
1 cup of water
Salt to taste
Brown the ground beef in the olive oil
Add the onion, garlic, parsley, tomato, and salt
Stir for five minutes
Dissolve the flour in the water, pour into the pan, and stir until a thick sauce forms. Reserve
Cut off the top of the cabbage and hollow out the center
Tie a string around the cabbage to keep the leaves from opening
Fill the center with the beef mixture and close with the cut-off top
Place the cabbage in a pot, add water up to half its height, and drizzle with olive oil
Cook until the cabbage is tender
Remove the string and serve immediately.
