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Couve Lombarda Recheada Recipe
|Bacon||1⁄2 Pound, finely diced|
|Round steak||1 Pound, ground|
|Onion||1 , chopped|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|White cabbage||1 Large|
|Olive oil||1 Tablespoon|
|Onions||2 , sliced|
|Carrots||2 , sliced|
|Tomatoes||2 , peeled and cut into chunks|
|Water||1 Cup (16 tbs)|
Calories 305 Calories from Fat 144
% Daily Value*
Total Fat 16 g25%
Saturated Fat 5.6 g27.8%
Trans Fat 0 g
Cholesterol 43 mg
Sodium 344 mg14.3%
Total Carbohydrates 19 g6.3%
Dietary Fiber 6.1 g24.3%
Sugars 9.8 g
Protein 22 g43.9%
Vitamin A 81.9% Vitamin C 116.2%
Calcium 10.3% Iron 10.3%
*Based on a 2000 Calorie diet
Add beef and the chopped onion and cook for 5 minutes.
Drain off fat.
Mix parsley with the meat mixture and season with salt and pepper.
Wash the cabbage well.
Remove the outer leaves.
Then cut a large round piece out of the top.
Scoop out the inside.
Fill with the meat mixture.
Then close with the piece of cabbage cut from the top.
Put the olive oil and lard in a large kettle.
When hot, put the cabbage upright in the kettle.
Arrange sliced onions, carrots, and tomatoes around cabbage.
Add salt and pepper to taste and a little water.
Cover tightly and cook gently for 45 minutes, or until the cabbage is tender.
Serve with the cooked vegetables.