Description
This recipe is a cousin of the Findings that gave my mother many years ago. The last 4 years it's always hot at our table and during the week, and holidays. Doesn't taste off!
Ingredients
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Pork
200 g
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Zucchini
0.5 piece
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Cabbage
120 g
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Carrots
70 g
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Onion
1 piece
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Pepper
1 piece
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Cheese
50 g
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Mayonnaise
80 g
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Water
150 ml
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Garlic
1 tooth
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Soy sauce
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Rosemary
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Salt
Cooking
Finely shred the cabbage.
Julienne slice the pepper.
Similarly slice the carrots.
In a heated pan, pour a little rust. oil. Put the cabbage, pour approx. 50 ml of water. Stew until soft.
Add the carrots, pepper and rosemary. Pour more water (80 ml). Do not cook until tender, leave the vegetables strong.
Chop the flesh. Not thin, but not thick.
In cold skillet, pour the oil, crush the garlic cloves with a Shoe knife, and place. When the oil is very hot, remove the garlic. Put meat. Add 80 ml of water. Cook until the liquid evaporates. It should be almost cooked.
Cut very thin strips of zucchini. I use for this purpose the knife for cleaning of potatoes (pictured), in shops from 30 roubles.
Put the meat in a fireproof dish, greased Rast. oil. Add soy sauce and salt.
Next a layer of sliced onion rings.
A layer of stewed vegetables, seasoned with salt.
Add mayonnaise, flatten with a spoon.
Layer zucchini.
Grate cheese. Profusely add on top.
Preheat oven to 220 degrees. Leave on for 25-30 minutes.
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