Cabbage pancakes with porcini mushrooms

Description

Tender cabbage meatballs with mushroom filling. Interesting, hearty dish. Great for lent!!!

Ingredients

Cooking

Dry porcini mushrooms, soak in cold water for 30 minutes.

Small onion peel and finely chop.

In a pan pour oil Oleina. And fry the onion until transparent.

Add the finely chopped mushrooms, sauté and simmer 8-10 minutes.

Cabbage cut into 4 parts, the stalk is not cut. Drop into boiling water and cook for 10 minutes. If cabbage winter, 15-20 minutes.

Put the cabbage in a colander and wait when the water will flow.

Cabbage mince or chop in a blender.

Add semolina, add salt and pepper. Mix well.

One tablespoon of cabbage minced meat to put on the hand and form a pellet.

In the center put 1 teaspoon of filling.

To close right away, give an oval shape.

Fry zrazy with the two sides in vegetable oil Oleina until Golden brown.

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