Description
This cabbage stuffed with different fillings. Instead of Chinese cabbage, you can take a young white, in small heads. Of course you need to Tinker and adjust, but I assure you it's worth it. This snack can be submitted at any time - even on weekdays even on the holiday table.
Ingredients
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Cabbage
1 piece
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Mushrooms
200 g
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Carrots
1 piece
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Onion
1 piece
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Soy sauce
4 Tbsp
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Vegetable oil
4 Tbsp
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Water
125 ml
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Salt
0.333 tsp
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Leavening agent
0.333 tsp
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Paprika sweet
0.5 tsp
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Chili
0.25 tsp
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Flour
0.5 cup
Cooking
Finely chop the onion, carrot grate on a coarse grater and fry in 2 tbsp oil, place on a plate. In a dry pan, put chopped mushrooms ( I have mushrooms), on strong fire fry until liquid, then pour soy sauce, warm up a minute.
Put the mushrooms to sauteed carrots and onions, warm up some more, so the sauce evaporates and remove.
Cabbage wrapped in foil, in several layers, 5-6
Then cut into rings 2 cm to scoop out the flesh and fill with the mushroom filling in the center and between the leaves of cabbage. When I wrap the cabbage in foil, and when cut into it without the foil rings, and then sticks foil wrapped, already stuffed and firmly tighten.
Prepare a batter. To combine the water, butter, salt, baking powder, paprika, hot red pepper. Add the flour, mix thoroughly to avoid lumps. The batter on density, as sour cream. Add the flour in parts.
Hook with a spatula stuffed ring on the bottom, drop in the batter. The spatula with holes, pour the batter with a spoon, gently drain and spread on a pan. But I take your hands dipped into the batter with the bottom of the ring and once on the pan, and the top pour 1 tbsp in the pan.
Fry both sides on low heat.
Spread on a napkin to remove excess oil.
Until the last Dogaressa, begin to remove the foil, already slightly cooled rings and place on a serving dish.
Serve with any sauce. The cold did not have to try, immediately is always served on the table warm. Bon appetit!
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