Indios de Cuajada (Cabbage-Wrapped Cheese Rolls)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
30 minutes
Number of servings
8
Difficulty
Medium
Ingredients
500
gr fresh cuajada cheese, ground
1
piece(s) beaten egg
1 1/2
cup(s) empanada filling [see p. 83]
2
cup(s) caldo básico [see p. 78]
1/2
cup(s) bread crumbs
1/2
cup(s) milk
1/2
cup(s) white cheese, grated
cabbage leaves, cooked for 5 minutes in boiling water
pinch salt and pepper to taste
Directions
- Cook the cabbage leaves.
- Knead the cuajada and egg.
- Take one or two cabbage leaves and place on a deep plate with a little cuajada spread on top and a spoonful of filling in the center; cover with more cuajada.
- Wrap with the leaves and tie with thick thread.
- Once all the indios are assembled, place in a pan and cover with the broth, bread crumbs, milk, salt and pepper and simmer until a thick sauce forms (about 15 minutes).
- Serve accompanied by rice.