The dish is simple! Who would think that from roasted cabbage can be done tasty snack? It has long been going to post this recipe, but how, then the hands did not reach. And here you treat! Writing proportions in this recipe I see no point. First, the number of converters can calculate the appetite of your family, and the cheese is the more difficult to calculate, the salinity in the cheese is different and therefore the amount for the portion is not the same. This snack will help you if the houses left the boiled leaves of the cabbage for the cabbage, and the minced meat. Where are the boiled cabbage leaves? That's the answer. Beautiful snack envelope from cabbage with cheese fried in breading. Attention tasty dish From cabbage and cheese, now you will specifically boil more cabbage leaves to enjoy converters.
Ingredients:
- White cabbage
- Cheese (white loose)
- Black pepper
How to cook
Cabbage in a circle to climb the bars, and put in boiling water. As you cook ready leaves Will be away from the bums, remove them with a plug on the colander, so that the glass is water.
Grate cheese.
Egg (or eggs) beat with salt and black pepper.
On the cooled cabbage leaf put grated cheese, fold the cabbage converter. Cut into whipped eggs and cut into flour. Fry on both sides on hot vegetable oil!
Delicious envelopes from cabbage with cheese are ready! Bon Appetit!
Usually this dish is made of young cabbage, but from the old it turns out no worse. Juicy, with an appetizing crust cappuct Schnitzeli It will be very important to cook in winter when the selection of vegetables is very limited.
Structure:
- 7 cabbage sheets
- 200 grams of Adygei or solid cheese (not necessarily)
- 200 ml of sour cream
- 3 tbsp. Spoons of flour
- 1 tsp salt
- spices: 1/2 h. Spoons of ground black pepper, turmeric, curry or other
- flour, manka (or breadcrumbs)
Cabbage Capping Sockets:
- Capped one of two options:
- If you want to cook a few shinits, then the cabbage leaves should be carefully separated from the Kochan and weld in boiling salted water 7-10 minutes or in a double boiler for 15-20 minutes to softness.
- If the Kochan is dense and the leaves are not separated or you need to cook a large number of shkunits, then you need to cut the knife, boil the water with salt (you can add the spices and cook cabbage in it periodically turning over. After 10 minutes, remove the upper leaves (for this, throwing a fork in the area of \u200b\u200bthe Kochezhka and lift), and let the rest even be sick.
- The easiest way is to make cabbage in the microwave. To make a cabbage to put on a plate and put in the microwave. Prepare on the biggest power of 10 minutes. Then put it under the jet cold water And remove the soft leaves, cutting them with the base. The rest of the Kochan is placed in a microwave for a few minutes.
Advice: Cabbage must be soft, but not digestible. The leaves should not break, but bend well. For cooking, young cabbage will need less time. Capacity can be used for cooking.
- Cut the seal from the leaves, which was near the knockers.
- Cut the cheese with rectangular slices.
- If you are using adygei cheesethen it must be fasten from two sides to a ruddy crust. You can pour a little turmeric to the oil so that it turns out yellow. Solid cheese Fry no need.
Toasy cheese
- Mix sour cream, 3 tbsp. l. Flour, salt and spices.
Batter
- Take a cabbage leaf, put a piece of cheese in the middle and minimize the converter as. The top tail (in the photo) can be wrapped back. Little leaves will need 2-3 pieces.
- The resulting Schnitzel is cut into the flour, then in the batter, and then in the semolina (or in breadcrumbs).
- Fry in a small amount of oil on both sides.
Schnitzels from cabbage are ready. They can be served with some, sour cream, but I like with.
You can also freeze them. For this, after drank in the flour, fold their plastic container, close and put in the freezer. And when you want to fry, fooling the schnitzels to fool into the clarity, then into the semolina or crushing and roast.
P. S. If you like the recipe, you can, because there will still be a lot of delicious dishes.
Bon Appetit!
Juliya. recipe author
Do you know? I quite have enough for dinner - with a garnish from fresh vegetables or with salad. And men, nevertheless, serve with meat. Filling in the converters will be cheese and ham. But you can make them and with other meat products - boiled chicken or meat, boiled sausage or add fried mushrooms.
You can smash cooking into two stages: to make convertors in advance - schnitzels, and put it in the refrigerator, and before dinner, they are branched and fry them.
Ingredients:
;
solid for filling;
For breading
Flour;
Eggs;
Half a cup of milk or cream;
White bread crumbs or breadcrumbs breading;
Salt, pepper to taste.
Cut the batch (or just cut), and pour the kernel with boiling water, add the salt - we will cook. If you plan to prepare a little converters, then just remove the desired number of leaves from Kochan.
IMPORTANT: Cabbage must be booked until readiness (until soft), well, or almost until readiness, otherwise the schnitzels will crunch. It is necessary to focus on your taste - you love to hurt, or prefer a completely soft cabbage. We will fry the envelopes for a short time, and the abnormal cabbage does not have time to get ready.
While cooked, cut the cheese with thick plates. Slightly sweat the eggs with a pinch of salt, with milk or cream - on two eggs of about half a cup of liquid. Prepare crumbs crayons and flour for breading.
Boiled cabbage leaves are slightly bully in the pasting, you can handle a knife, or cut thickened parts. On each cabbage sheet, put the cheese slice and wrap the converter.
Converters-Schnitzeli Observe in the flour, in the egg, in the crumbs - and on a preheated frying pan. Fry better on medium heat.
From the same set of products you can make another option cabbage Schniezkeys - Breaded. Let me remind you, Clar is a semi-liquid dough, in which almost any products are frying.
Batter. Wake up 2 eggs and 1/2 cup of milk or cream, add a pinch of salt and flour - before the formation of a semi-liquid dough, in thickness as sour cream. It is possible to add grated cheese into aquar, crushed garlic, finely chopped greens and spices - to taste and at will.
Cabbage lean. Capported leaf to dry into the dough (on both sides), and fry on a preheated frying pan before shutting. Put on the napkin, it absorbs oil surplus. This dish, of course, do not call dietary, despite the presence of cabbage. Serve with sour cream. Bon Appetit!
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Read the same way
Cabbage is a very useful vegetable, but not everyone consumes it in sufficient quantities. Prepare a delicious dish, which will probably enjoy the whole family, will help an interesting recipe.
For cooking, a little simple products will be required:
- small or medium sized cabbage head;
- water for cooking this cabbage.
For a dense klyar:
- egg;
- a glass of very cold water (drinking or mineral soda);
- a glass of flour;
- sunflower oil Craft or refined - 3 tbsp. l.
- spices to taste (Curcumen, Zira, dill, black fresh hearty pepper) are recommended;
For filling:
- any ham or boiled chicken meat;
- solid cheese.
There are a lot of variations with fillings: it depends on mood, taste and existing products. The rolls will be very tasty only with cheese, and even with melted. Well fit I. vegetable stew, sausage, roasted mushrooms.
Sequence of cooking
Prepared cabbage to clean and omit in a saucepan with pre-salted boiling water. It is required to boil well so that the leaves become elastic. Accordingly, what younger cabbageThe faster it is preparing - and vice versa.
While the cabbage is brewed, prepare a clarity: thoroughly mix the ingredients, seeking the dough density as for the pancakes (but not too thick). The amount of flour is given approximate: its density is different and the result must be adjusted independently. Important moment: taking water is cold, it is better half a masonry. It is important that when contacting with boiling oil, the canter began to increase and rolls turned out to be lush and crispy.
If the time allows, during cooking cabbage also stuffing. For this, the components cut into medium sized slices - it is important that there is no shallow "porridge" (each piece in the finished form should be felt). In the filling add fresh greens and some spices.
- remove the finished cabbage and, carefully cutting off the bars, disassemble the head on the leaves;
- sharp knife to cut protruding bodies;
- setting the filling in the leaflet, roll with a neat roll or flat converter (here for an amateur) - to do with all the leaves;
- each workpiece to cut into flour, then omitted into the dough (lovers of crispy crusts even additionally calculate envelopes in crumbs or large bran);
- fry in a frying pan in boiling oil (rolls can be frying in deep breather);
- place finished goods on paper napkins (it is important to remove excess oil);
- share envelopes on beautiful dish and sprinkle with greens;
- separately file sauce or sour cream.
Similarly, cabbage schnitzels are prepared - as an option when you need a snack, but products only enough for Clar. The sequence is similar, just the billets make almost no stuff (inside the envellation only sprinkle with a mixture of spices, sometimes it is added garlic, a little onion with carrots - for fragrance).
A detailed process of cooking crispy cabbage rolls is described in the video. There is also a recipe for a delightful sauce.
Bon Appetit!
