How to Make Speedy Stuffed Cabbage with Egg

Hello everybody, it's Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Recipe of Favorite Stuffed Cabbage with Egg. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Stuffed Cabbage with Egg, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stuffed Cabbage with Egg delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Stuffed Cabbage with Egg is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Stuffed Cabbage with Egg using 13 ingredients and 3 steps. Here is how you can achieve it.

I usually coat the patties from Step 2 with breading and fry them, but this time I simmered them with hashed beef roux and made cabbage rolls. If you add mayonnaise to the patties, they'll puff up and become extra juicy and tender. For 2 servings. Recipe by Fururan

Ingredients and spices that need to be Make ready to make Stuffed Cabbage with Egg:

1. 4 leaves Cabbage
2. 1 Carrot
3. 2 Boiled eggs
4. 450 ml Water
5. 80 grams Hayashi rice roux blocks
6. <A>
7. 150 grams Minced pork
8. 1/4 Onion
9. 10 grams Panko
10. 2 tbsp Milk
11. 1 tbsp Mayonnaise
12. 1 Salt and pepper
13. 1/3 tsp Paprika powder

Instructions to make to make Stuffed Cabbage with Egg

1. Rinse the cabbage leaves and cut the stems. Wrap them together and microwave for 3 minutes at 600 W until soft.
2. In a bowl, mix the <A> ingredients until sticky. Cut the boiled eggs in half and tuck into the <A> patties.
3. Roll the patties and stems with the cabbage leaves. Put them into the pot roll end side down with the carrots. Add water and bring to a boil, reduce the heat to medium low and boil for 15 min. Skim off the surface scum. Add the roux and simmer for 10 minutes, and you're done.

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