Description
Anyone who likes the open tarts, we recommend you to prepare. The filling can be any.
Ingredients
-
Flour
250 g
-
Yeast
10 g
-
Water
150 ml
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Butter
20 g
-
Salt
-
Liver
800 g
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Cabbage
0.5 kg
-
Bacon
150 g
-
Onion
1 piece
-
Cheese
200 g
-
Chicken egg
2 piece
-
Sour cream
250 g
-
Black pepper
-
Salt
-
Seasoning
Cooking
First you need to cook the liver. Osagie steeped, pour fresh water, add salt.
And put in slow cooker on 59 min (function jelly).
After the beep, turning off the slow cooker and allow to cool for about 15 minutes. Then, let off steam, take out the boiled osagie. Allow to cool and mince.
Fresh cabbage shinkuem
Bow mode,
Cut the bacon pieces.
Bacon fry in a pan and put in a plate,
In the same pan with the bacon fat from the bacon, gently fry the onions,
There add the cabbage, a little water and simmer all for about 15 minutes. Remove from heat and allow to cool.
Now knead the dough: dissolve yeast with warm water, add a pinch of salt,
Add the flour and softened butter. Mix well
Knead the dough, sprinkle with flour and leave in a warm place to rise.
Now prepare the sauce; eggs + 150 g cream + salt + pepper + seasoning ( I have dried Basil) = beat
Grate cheese on fine grater.
Mix cheese filling
There also send the cooled bacon
Pour the filling into the cooled Kale and stir
The risen dough roll out,
Make them a form (24cm) and make a 4-5 cm roll Leave to rise for 15 minutes.
Up to half of the form should be laid liver and grease it with the remaining sour cream.
Spread on top of cabbage and level. Put in a preheated 200 degree oven and bake for 30 -40 minutes.
The finished cake remove from the oven, cool it down and get out of shape.
Bon appetit.
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