Cabbage pie “slothful”

Cabbage pie “slothful”

• Kapusta belokochannaya fresh (small plugs) – 1 piece
• Farsh mixed – 600 grams
• Ris – 50 grams
• Luk bulb (to grate on grater) – 1 piece
• Chesnok – 1-2 cloves
• Bulon vegetable – 200 ml
• Petrushka – 1 tablespoon
• Selderey herbs – 1 tbsp
• Pomidory great (peel and rub on a grater) – 300 grams -Rastitelnoe oil – 2 tablespoons.
• Muskatny walnut ground cumin (pinch)
• Sok lemon – 3-4 tablespoons
• hydrochloric pepper (to taste)
• Perets Bulgarian red (very finely chopped) – 100g

1. In the beef add the rice, onion, garlic, parsley and celery, nutmeg and ground cumin, tomatoes, bell pepper, half the broth, salt and pepper.
2. Stir until smooth and send for one hour in a refrigerator.
3. To make this cake I use Split FORM 26 cm in diameter. The fact that it does not leak, I was covered with the bottom foil, and then baking paper, put on the ring and pinned. Sheets of paper and foil, and then tuck up.
4. Leaves of cabbage, two (I do it in the microwave), remove the thickening and pave the bottom of the form so that they hung over the shoulder, as we do with the dough. If the thin leaves, one layer needs to be doubled.
5. On top of the cabbage leaves lay out half the meat filling, pour half the remaining broth (50 ml) and coated with a layer of cabbage leaves.
6. spread the second half of the meat, pour 50 ml. broth.
7. blanketed cabbage leaves and leaves hanging from ledges. Pour the lemon juice and butter.
8. Cover the top with foil and send in a preheated 190 degree oven for 50 minutes. Focus on your oven !!!
9. Remove the foil and allow 10 minutes browned on top.
10.When desirable sprinkle with grated cheese and bake it a little bit.
11. Drain evolved sauce and keep it off. Place the cake on a serving plate.
12. Serve with yogurt or sour cream, to which is added mint.
If dryish cake, pour the sauce had saved him.
Bon Appetit!

Cabbage pie with meat

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