Delicious cabbage fillings are a representation of international cuisine. In El Salvador, they are highly valued for the perfect combination of cabbage with meat and spices. With this step-by-step guide, you will be able to make this tasty recipe.
The recipe for cabbage fillings has its roots in the culinary tradition of the region, being a dish appreciated for the unique combination of cabbage, meat, and spices. This dish has become a favorite in Salvadoran cuisine, reflecting the diversity of flavors and textures present in international cooking. Preparing these cabbage fillings is an experience that will delight the palates of those who try them.
Ready to enjoy this delicious recipe together? Let's cook it and surprise everyone with its flavor!
Cabbage Fillings
Ingredients
1 Cabbage
500 grams of Angelina meat
2 tablespoons of Margarine
1 Cilantro sprig
2 Tomatoes
1 Green chili
1 Onion
4 Garlic
Curry
Peri-peri sauce
Garlic paste
Powdered beef bouillon
1 cup of Puree or tomato sauce
1 cup of All-purpose flour
4 Beaten eggs
Preparation
Step 1 : To make the filling, finely chop the cilantro, tomatoes, onion, and green chili.
Step 2 : In a pot with boiling water, add the meat to cook along with the two garlic cloves and salt to taste; cover the pot and let the meat cook.
Step 3 : Remove the cabbage leaves one by one, place them in a pot with boiling water and a garlic clove, and let them cook for 5 minutes until they soften.
Step 4 : Remove and let rest.
Step 5 : Once the meat is cooked, let it cool and cut it into thin, small strips.
Step 6 : In a hot skillet with butter, add the meat and the chopped onion, cilantro, chili, and tomatoes; stir well.
Step 7 : Season with peri-peri sauce, curry, garlic paste, and powdered beef bouillon to taste; stir and cook until the meat absorbs the flavors.
Step 8 : Take a cabbage leaf, add two tablespoons of prepared meat filling, and roll it up like a burrito.
Step 9 : Repeat the process with the remaining cabbage leaves.
Step 10 : Dip each filling in the beaten eggs, then fry in a skillet with plenty of hot oil.
Step 11 : Fry each roll until golden on both sides.
Step 12 : Place all the fillings in a pot and add a cup of tomato puree; simmer over low heat.
Step 13 : Once cooked, remove and serve hot.
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