Description
Cabbage rolls are my favourite, so seeing the recipe for this cookie did not hesitate. The only thing I wished I did it a little. The cookies turn out crumbly, but also flaky at the same time. Probably due to the cabbage. Cookies well as with milk, and perfect for beer lovers. And that includes semolina, never guess nobody.
Ingredients
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300 g
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0.25 tsp
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20 g
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1 tsp
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50 g
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190 g
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100 g
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1 Tbsp
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1 piece
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1 tsp
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1 piece
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50 g
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Cooking
Cabbage finely chop, add salt and leave for thirty minutes. Then squeeze the juice. Melt the butter, add the sugar and fry for 1-2 minutes. Put the cabbage and fry it until cooked about thirty minutes, seasoning with pepper. Then let it cool down.
While fried cabbage, we'll make the dough. This oil is triturated at room temperature with flour and semolina crumb. Add baking powder, sour cream and egg. Knead the dough, roll into a ball and put into the refrigerator for thirty minutes.
After cabbage has cooled, and the dough spent the allotted time, mix the two parts and remove again the dough in the fridge for thirty minutes.
Roll the dough between two plastic films with a thickness of about 1 cm Cut the cookies in any shape. I did part of the round, but remains cut diamonds. Baking tray lay a baking paper, to shift to her cookie. To grease with a yolk and sprinkle with grated cheese.
Bake at t = 180 deg. approximately 25-30 min. until tender.
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