Description
The combination of fresh cabbage with roasted vegetables kebabs - simply divine. Not invented by me, but by the very nature of autumn!
Ingredients
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Pork
800 g
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Tomato
500 g
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Cauliflower
300 g
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Cabbage
1 kg
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Cheese
200 g
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Vinegar
4 Tbsp
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Spices
1 tsp
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Salt
-
Olive oil
3 Tbsp
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Greens
1 coup
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Onion
3 piece
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Semolina
3 Tbsp
Cooking
Pork cut into small pieces, marinate for 30-40 minutes in a sliced large rings of bulb onions, 3 tbsp vinegar, dissolved in 500 ml of water, spices and seasonings.
Cauliflower cut into small pieces, roll in semolina (raw) mixed skewered on wooden sticks-skewers of pork, onion rings, cauliflower, mini-tomatoes. Lay on a baking sheet, sprinkle them with spices and put in the oven for 30 minutes at a temperature of 200*C.
At this time to make a salad of shredded cabbage, fresh greens and sliced tomato, seasoned with 2 tablespoons of olive oil and a spoon of vinegar.
20 minutes before removing the skewers, sprinkle them with some grated yellow cheese.
Serve the salad and kebabs in one dish! Very tasty in combination with dry red wine.
And it looks like the dish until it is not touched hungry forks!
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