Description
Very similar to cabbage rolls. But not stuffed. Cabbage is not cabbage, and Beijing. Not beef, as usual, stuffed cabbage, and chicken.
Ingredients
-
Chicken fillet
600 g
-
Cabbage
10 piece
-
Cheese
150 g
-
Mayonnaise
-
Seasoning
-
Black pepper
Cooking
Fillet pickled in the morning. Hot spices, onion, salt, teaspoon of vinegar and put it in the fridge. In the evening fillet washed with water. Cut it into 10 pieces. Prepared leaves of Chinese cabbage. Hard, white part of the leaf dipped in boiling water for a few minutes so that the sheets could collapse.
Fillets liberally sprinkle seasoning salt, black pepper, garlic pepper and wrapped in leaves.
Lubricated Teflon form with vegetable oil and put the fillets in the leaves. On the side, we decided to cook the potatoes. Cut it smaller and put around the fillet.
Fillet and potatoes liberally (to taste) filled with mayonnaise in their cooking (with dill and mustard). The form covered the top with foil and put it in the oven for 30 minutes at a temperature of 200 degrees... the Form pulled from the oven and sprinkle some cheese on top (I didn't have grated and I finely cut slices of cheese). And again put it in the oven, not closing the top of the form, 15 - 20 minutes, until Golden brown.
While chicken is in the oven, prepared a salad. Pecinka Kale, cucumber, celery stalk, green onion and dill. Just salted and dressed with mayonnaise.
It looks like the finished dish with potatoes and salad.
And so I was prepared for the very first time, the chicken fillet in leaves of Chinese cabbage. Not marinated. Fillet cut into two pieces along. Sprinkled with a mixture of spices and pepper.
And wrapped in leaves.
I was afraid that the leaves will unfold and I have them wrapped with thread. Fried in a pan in vegetable oil. Left under the cover and went to the store (20 min.) Returning, there was only my portion. Asked how the peasants removed my thread. Said, that they ate with knives. And nothing they do not interfere. Think often need thread to wrap. Otherwise, don't want to use a knife.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.