Stuffed choux pastry with mamina

Instructions

1. 1

   Separate the cabbage leaves and blanch them for about 10 minutes.

2. 2

   Do not keep the heart of the cabbage, the leaves are too small to use.

3. 3

   Let them drain on a clean towel for about 20 minutes on each side.

4. 4

   Sauté the chopped onion and garlic in olive oil.

5. 5

   Add the ground meat.

6. 6

   Meanwhile, precook the rice (about 5 minutes).

7. 7

   Prepare the tomato sauce as well, quite liquid.

8. 8

   Mix the rice with the meat, season with mint, parsley, salt, and pepper.

9. 9

   Place a small amount of this filling in the center of a cabbage leaf (varies depending on the size of the leaf! ) Fold the leaf and place the little packet on a flat plate.

10. 10

    Press it with another plate.

11. 11

    Do the same with all your leaves.

12. 12

    Put a layer of olive oil at the bottom of a baking dish.

13. 13

    Then add some tomato sauce.

14. 14

    Arrange your cabbages closely and cover with more tomato sauce.

15. 15

    Bake in the oven at 180°C (thermostat 5).

16. 16

    Make sure it does not dry out.

17. 17

    Moisten if necessary.