Description
This dish, although similar to the pie shape, in its essence is not a pie in the usual sense of the word. "Ready" he's not in the oven, and the refrigerator does not contain eggs or flour. In addition to an intriguing appearance and great taste, the cake contains a lot of nutrients and a negligible amount of fat, so respectable a portion of it can be allowed for dinner, even in regards to nutrition!
Ingredients
-
Cabbage, red,
1 piece
-
Cabbage
300 g
-
Bacon
30 g
-
Chicken fillet
70 g
-
Soy sauce
2 Tbsp
-
Onion
1 piece
-
Black pepper
Cooking
Both varieties of cabbage disassemble the leaves. Boil a large pan of water, the sunflower it. First, boil the cabbage leaves for 5 minutes after boiling, then immediately put them in cold water. Then boil in the same way the leaves of red cabbage, only 8 minutes since this variety of cabbage is firmer. Also put them in cold water.
Finely chop the bacon and fry it on dry pan for a few minutes to help the fat melt.
Remove the bacon from the pan, put the finely chopped onion and fry in the fat from the bacon.
Collect 12 most smooth leaf red cabbage, peel off, not cutting through the sheet to the end, hard the middle. Thinly slice both kinds of cabbage, except the leaves selected. Connect with chopped chicken, bacon, onions, pepper to taste. Add soy sauce, stir and try it, you may have to add another 1/2 tbsp..
Cabbage leaves slightly repel. In a frying pan 26 cm in diameter are lapped, place 6 leaves of cabbage, fully covering their bottom and sides.
The leaves put the filling, dub the surface and lightly tamp.
Cover the filling first, hanging on the sides of the leaves that cover the bottom, and then overlapped to close the top of the remaining 6 leaves. Pie cover with a suitable sized plate and leave it for 2 hours under oppression in the refrigerator.
Invert the cake onto a plate. Spread the pieces on a dish must be carefully because the filling is quite crumbly, though, and holds its shape.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.