Recipes \ Stuffed with cauliflower, baked in mayonnaise

Stuffed with cauliflower, baked in mayonnaise

Stuffed with cauliflower, baked in mayonnaise
vegetable oil , onions – 7-8 onions, carrots – 2-3 PCs., cauliflower – 1 head parsley – 1 bunch, mayonnaise, spices, salt – to taste pepper – to taste meat (in this case, pork) – 700 g
Head of cauliflower boil in salted water for minutes 10-12-15 minutes (depending on size). Boiled cabbage and place in a colander and rinse with cold water (to stop further heat treatment). Drain off excess water. Then put the cabbage in a bowl where it will cool down faster! Meat and onion mince (I like larger, and you – accordingly to your taste). Next cut into 3-4 (or more) onions, grate using a grater (medium) carrots 1-2 PCs., depending on size. In vegetable oil, which must be quite a bit (just to grease the pan) – fry briefly until translucent and some of it will turn brown the onion, then add carrot and fry everything together on low fire. Onions and carrots provide an opportunity to cool, and then add them to the mince and mix everything. Add the not too finely chopped parsley and dill (I always cut with scissors – it's very convenient for me), raw egg, salt, pepper and your favorite spices. Mix well. At this stage turn on the oven and preheat it to 220°C. with caution, starting right hands (the easy way) to fill all the "voids" that have cauliflower, because of its structure. From the cobs (that is bottom) this is pretty easy! But we need to stuff the cabbage as much as possible! So we are very carefully and gently, lightly pushing the inflorescence (very carefully so as not to break and not compromise the integrity of the plug), fill to the maximum void that can get! Stuffed cabbage liberally daubed with mayonnaise, put it in a baking dish (I 2-l ultra plus square) and bake it in the oven! Minutes through 10 after the beginning of the roasting temperature is lowered to 200°C. Bake the Kale for approximately 45-60 minutes, depending on the size and quantity of meat, which we managed to cram, well, from the oven, of course! Possible during baking the top of the cabbage quickly reddening, therefore, constructed of something dome-shaped foil and put on the form so that the foil does not touch the mayonnaise (we don't want to disturb all this beauty!) Periodically look into the oven and watching what is happening there. I have this "dome" retain almost to the end of baking. When the cabbage is baked, we'll see what stands out the juice... When this process comes to an end, the juice is quite a bit. Take out the masterpiece from the oven and allow it to cool slightly. Put our "baby" on a dish and decorate. BON APPETIT!
Cooking time
1 h 30 min
Difficulty
medium
Vegetarian
no
Stuffed with cauliflower, baked in mayonnaise
Stuffed with cauliflower, baked in mayonnaise
Stuffed with cauliflower, baked in mayonnaise
Stuffed with cauliflower, baked in mayonnaise
Stuffed with cauliflower, baked in mayonnaise
Stuffed with cauliflower, baked in mayonnaise
Stuffed with cauliflower, baked in mayonnaise
Stuffed with cauliflower, baked in mayonnaise
Stuffed with cauliflower, baked in mayonnaise
Stuffed with cauliflower, baked in mayonnaise
Stuffed with cauliflower, baked in mayonnaise
Stuffed with cauliflower, baked in mayonnaise
Stuffed with cauliflower, baked in mayonnaise
Stuffed with cauliflower, baked in mayonnaise
Stuffed with cauliflower, baked in mayonnaise
Stuffed with cauliflower, baked in mayonnaise
Stuffed with cauliflower, baked in mayonnaise
Stuffed with cauliflower, baked in mayonnaise
Stuffed with cauliflower, baked in mayonnaise