Description
This recipe found in the newspaper. As soon as I read it, immediately realized its flavor and fire to cook. Cooked and just fell in love with this pie. And the family appreciated. And the dish is now often appears on the table. Prepares quickly and easily, and comes out incredibly delicious. Another happy cheese in the composition and what flour on the whole pie is only 6 tablespoons In total – visit, not regret!
Ingredients
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Chicken egg
3 piece
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Cheese
200 g
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Flour
6 Tbsp
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Sour cream
100 ml
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Salt
-
Cabbage
400 g
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Chicken egg
2 piece
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Green onions
0.5 coup
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Dill
0.5 coup
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Parsley
0.5 coup
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Salt
-
Black pepper
Cooking
Young shinkuem cabbage and grind it with salt. With a more Mature cabbage to cook tried. Assume that it is just not done. In the comments offered pre-blanch more Mature cabbage in water or milk. Not a bad option. Still advised to fry. I think this is the best option. This is the cabbage definitely adds flavor. I've cooked cabbage rolls before extinguishing them always fried in a pan. This method makes the cabbage taste better.
To the cabbage add diced boiled eggs.
Greens finely chop and add to the cabbage with eggs.
In another vessel triturated through a sieve the cottage cheese
To the cream cheese add sour cream
And mix well.
Separately, break 3 eggs, add them to cottage cheese. Mix everything again.
Now it is the turn of flour.
The dough comes out the consistency a little thicker than sour cream.
Combine the batter and the cabbage and egg filling. Knead well and send to 15 minutes in the refrigerator to flour gave gluten, and the ingredients are "married." Mass pour in split form (I have a diameter 24 cm) and sent in a preheated 180 degree oven for 40-45 minutes. Readiness check wooden stick.
Give the cake to cool slightly, remove from the mold, cut and serve.
Delicious in hot or cold form. Hot cake inside is a little damp. And suggest it serve with sour cream, is generally a separate song! Bon appetit!
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