That Sunday! Here at snowing Meldola. We are at home with absolutely no desire to escape, attacked the fire burning this morning. Too bad that evening at 20.15 I have to leave home to go to work. The nice thing is that tomorrow I'll sleep until noon.
Well, yesterday I went to my greengrocer's trust, has it all, and seasonal vegetables are the end of the world. There was a cabbage looking at me .... I swear, it was there for me. What could I do but buy it? Are brought home to me and was born of a scroll with the leftovers I had at home.
Into the shopping cart
For 4 servings (depending on what they eat)
800 grams of potatoes
10 leaves of green cabbage 2 onions
150 grams of sliced \u200b\u200bbacon
2
eggs 3 cups milk 80 g butter
2 liters vegetable stock Salt and pepper to taste
To accompany: cheeses
Let's start
Boil the potatoes and, in the meantime, wash and boil the cabbage leaves, cool quickly under running water and drain thoroughly on a cloth stretched. Peel the potatoes and mash with potato masher. Transfer the past in a saucepan, add a knob of butter and milk necessary, place over low heat and cook, stirring, until a mashed hard enough.
icing Slice the onions and sauté over low heat in a pan with the remaining butter. Mix them with mashed potatoes and mix well, season with salt and a handful of pepper.
the eggs, whip and incorporated into the mixture.
Roll cabbage leaves, overlapping, on a clean towel, cover with slices of bacon after they have been browned slightly, fill with the mixture of potatoes and onions and rolled in the same preparation wrapping cloth, tied closely the details of the roll with a few rounds of kitchen string.
Boil the broth in a saucepan oval, dive and roll cuoceteloper un'oraa flame.
Drain the roll, after leaving it to cool in the broth, and gently remove it from the cloth. Serve sliced \u200b\u200bwith cheese slices.
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