October 03, 2018
Lunch, Main Dish, Beef,
Ground Beef, Eggs, Vegetables, Cabbage, Central/South American, Budget-Friendly, Skillet, Gluten-Free, High Protein, No Eggs, Non-Dairy, Kosher Meat, All Occasions more
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"This recipe is from Ciudad Quesada, San Carlos, Alajuela Province, Costa Rica."
In a blender, combine the red pepper, chili pepper and the chicken broth. Blend until smooth. Chill until ready to serve.
In a dutch oven, boil enough water to cover the cabbage leaves. Blanch the leaves for 5-10 minutes in the boiling water until each leaf is limp. Have a bowl full of cold water at the ready.
When they are ready, remove the leaves and shock them in the cold water to stop them continuing to cook.
Drain each leaf and wipe dry with a paper towel.
Cook the ground beef, onion, salt and bell pepper (10 minutes) until beef is cooked. Drain well.
Divide the ground beef into 8 portions and place one portion into the center of each cabbage leaf. Wrap the leaf into a small package and using a toothpick to close each package.
In a bowl, beat the three eggs along with the salt.
Heat enough vegetable oil to fry several cabbage dumplings. When the oil is hot, dredge the cabbage dumplings through the beaten eggs and add gently to the oil. Fry until each dumpling is golden brown (3-5 minutes) tossing several times to cook all sides.
Plate two dumplings at the center of a pool of red pepper sauce and serve immediately.
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