1 1/2 cups water
2 cubes beef bouillon
1 onion, chopped
5 seared carrots
1 teaspoon vegetable oil
1 teaspoon paprika
1 teaspoon dried savoy cabbage
20 teaspoons grated Parmesan cheese
In a saucepan combine water, bouillon cubes, onion, carrots, oil and paprika. Bring temperature to boiling.
Stir in cabbage and cook, stirring constantly, for 8 minutes. Allow to heat through.
In a small bowl combine the cheese and meat and mix well. Cover and refrigerate to chill.
Remove diagonally from foil and cut pork rindouille into 1/4 inch slices. Remove juices from cooker and place meat slices in meat hole.
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