Stuffed pointed cabbage with carrots wrapped in smoky bacon

This recipe for stuffed pointed cabbage with carrots wrapped in smoky bacon is perfect for a sunny day with friends or family.

It's an opportunity to try out the Opinel Barbecue Set, made in France. This extremely practical set is perfect for cooking and cutting your food on the barbecue. Visit https://www.soler.green/

Seasonality of the recipe: all year round

Watch a video of this recipe on Soler's accounts: on Instagram @soler.green and on their SOLER Facebook page

Stuffed pointed cabbage with carrots wrapped in smoky bacon

1 pointed cabbage
4 carrots
500g minced beef
1 tin of tomato concentrate
Salt
2 tbsp. cumin
Olive oil
2 red onions
Grated cheese
Oregano
Oil
4 tsp. honey
4 slices smoky bacon
Parsley

Number of persons:4

Préparation : 10 min.

Cuisson : 45 min.

Stuffed pointed cabbage with carrots wrapped in smoky bacon

1Light your barbecue

Light your barbecue with gastronomique®-quality Mixx charcoal and briquettes.

2Preparing the stuffed cabbage

Cut the cabbage in 2 and slightly hollow out the centre to insert the stuffing.

Finely chop the onions.

Heat some olive oil in a frying pan and gently fry the red onions, cumin, salt and minced meat until golden. Add the tomato concentrate and cook over direct heat on the barbecue.

Leave to simmer for around 10 minutes.

Fill each cabbage half with the stuffing, add the grated cheese, then cook on the barbecue over indirect heat, with the lid closed, for around 30 minutes.

3Preparing the carrots wrapped in smoky bacon

While the cabbage is cooking, prepare the carrots by peeling and cutting them lengthways into a flower-like shape.

Place the carrots in a dish and season with olive oil, honey and oregano.

Put the dish on the barbecue over direct heat and cook the carrots until they start to caramelise slightly.

Then wrap a slice of smoky bacon around each carrot and grill for about 5 minutes on each side, until they are perfectly golden brown and tender over direct heat.