Description
I must confess that the dish is "born" because of my negligence. I shredded the cabbage slicer for further suppression, but not removed from the slicers one unnecessary for normal shredding damalugou, and discovered his mistake when the third fork was already "milled ". In the result, I got quite a large number of cabbage crumbs. Well not to throw out! First thought to cook cabbage fritters, but my restless imagination is not allowed to look for easy ways, and that's what happened.
Ingredients
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Cabbage
0.333 plug
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Chicken egg
3 piece
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Milk
50 ml
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Flour
5 Tbsp
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Salt
-
Figure
50 g
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Suluguni cheese
50 g
Cooking
So, in General, baby I got it. Next time I'm going to do it in blender (in the processor). It is possible to RUB on a grater, you can mince.
Cabbage recline in a colander and pour over boiling water so she was already slightly prigotovlena. Unfortunately, because of steam which rose above the cabbage, the camera lens was fogged, and high-quality photos of this step failed. Sorry!
To the cabbage add salt, eggs, milk. Mix well.
Add flour. Stir. Generally, the dough is turned out as pancakes, but if you put your hand on your heart, the dough for the meatball came out watery. On good it was necessary to put 2-3 tablespoons of flour, but I didn't want to add to the meatball calories. The ready dough put in the fridge for 15 minutes so that the flour gave gluten.
Meanwhile, prepare the filling. In my refrigerator there was a small amount of boiled rice. And eat a little and throw a pity.
Egg boil, add in rice.
I tried the filling and it seemed to me dry. I rummaged through the fridge and dug up a small piece of pork, rubbed it on a coarse grater and added to the stuffing.
The process of formation of "pie" I didn't manage to shoot, because the dough was watery, and the proceedings took two hands and the third for the camera I have not found. So I will try to describe it with words. On the left palm, put a tablespoon of the cabbage test. Her - 1 dessert spoon of filling. Then top the dough again. Two hands formed a Patty and coat in breadcrumbs. If you make the dough thicker, the form zrazy will be easier.
Give the meatball to dry for 10 minutes and fry in vegetable oil on both sides until Golden brown. I roasted the first 1 min. on high heat, and then under a cover on slow fire to zrazy prigotovilis inside.
Very tasty with sour cream! Bon appetit!
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