Stuffing
1 tablespoon of Soya Soy Oil
1 portion of cabbage cut into very thin slices
Salt and pepper to taste
Dough
500 g of feijoada (use the feijoada from the day before)
Corn flour to taste
100 g of wheat flour
2 beaten eggs
100 g of breadcrumbs
2 cups of Soya Soya Oil
Filling: in a pan, sauté the cabbage and set aside.
Mass: make sure you cut the meat into small pieces.
Dough: make sure there are no bones in the feijoada and cut the meat into small pieces. Add the cornflour little by little, until it's just right, but the dough shouldn't be firm, add as little flour as possible.
Dough: make sure the meat is bone-in.
Assembly: form balls with your hand and open the center with your index finger. Fill with the cabbage and close. Dip them in wheat flour, then in beaten egg and finally in breadcrumbs. Fry them in hot Soya oil. Drain and serve immediately.
