Zavertysh with bulgur and cabbage

Description

This is a dish for those who eat chicken skins. Who does not eat, please pass by. My family eats, my husband loves. I often cook a chicken breast, skin with it, I removed and put in the freezer, and save up, make zavertysh with different fillings. For example, here is a very tasty option. Cereal with steamed vegetables, cabbage soaked with juices, the aromas soar...

Ingredients

Skin chicken

10 piece
Bulgur

1.5 cup
Carrots

1 piece
Green onions

1 coup
Parsley

1 coup
Tomato

3 piece
Chicken egg

1 piece
Cabbage

0.5 plug
Salt
Sugar

1 pinch
Black pepper

Cooking

The skins washed, dewipat good and put in ice-cold salted water for half an hour. Bulgur cook until al dente according to the directions on the package, reducing the cooking time. Vegetables are cleansing, carrots, onions and the cock chop finely.

In the cooled bulgur to put 2/3 of grated carrots, half an onion and parsley. Beat the egg and season to taste with salt and pepper liberally. Mix – the stuffing is ready.

Rind a good squeeze, dry cloth and stuffed with minced meat, wrapped up in the manner of a cabbage, well podrachivaya region.

Shred cabbage finely and season with a little salt. Add rest of carrots and greens, and lightly grind until tender. I did with a young cabbage, do not fray. Put the cabbage in a deep form, better than ceramic. Can be expanded in pots. Generally cabbage to put as much in the form of fit-it is very tasty in the end. To lay zavertysh very tight on the cabbage.

Pour the pureed peeled tomatoes, salted them to taste and add a pinch of sugar. Tomatoes needs only to cover savertsi, but they should not be too much. It is therefore important tight spread zavertysh.

Bake in pre-heated to 180 degrees oven on a lower heat until Golden brown and absorbed most of the liquid. Let stand for 10 minutes, it is better foil or towel.

Zavertysh serve hot, with a delicious, soaked in juices, Kale for garnish.

Comments and reviews

Leave a comment or a recipe review