Description
It is a tender potato dish stuffed with cabbage and mushrooms. Thanks to my grandmother. Now post and the dish is especially important. Although I can eat it all year round.
Ingredients
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Vegetable oil
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Onion
1 piece
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Mushrooms
10 piece
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Cabbage
500 g
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Potatoes
11 piece
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Butter
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Salt
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Flour
Cooking
Boil the potatoes in their jackets in unsalted water.
Peel the potatoes, cut into 4 pieces, cool (I leave by the open window), salt.
While the potatoes are cooling, prepare the filling. Finely chop cabbage and fry in vegetable oil until Golden brown, until done.
Chop the mushrooms and onion and fry in vegetable oil until tender.
The cooled potatoes 3 times (at least) grind in a meat grinder, knead, roll into a sausage and cut into pieces (if the mass crumbles, you have to add flour and eggs)
To put on the table a little flour, roll out lepeshechki, put the stuffing and close like empanadas or dumplings.
Heat the frying pan with a thick bottom and cook it kartoflyanki on both sides until Golden brown, not greasing the pan with anything.
Kartoflyanki ready to put on a plate and grease with butter. Bon appetit!
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