Sunday, September 19, 2010

Stuffed Cabbage

1 head of a large savoy cabbage or loosecabbage, 4 carrots, 1 / 2 pod green islandpepper, 1 / 2 tbsp. finely chopped ginger root(Optional) 2 tbsp. tablespoons chopped cilantro orfennel, 1 / 2 cup yogurt, 1 / 2 cup heavy cream, 3Art. tablespoons fresh lemon juice 2 tbsp. tablespoons vegetableoil, black pepper, salt.

Remove with a large cabbage leaves and trim the beatenbase so that the cabbage was stable. Cut the topthird of the cabbage, cut out the middle, undercutting along the edges ofcircle, and leaving to a side 2,5 cm grate carrotsand cut out the middle of the cabbage in a quantity equal tocarrots. Fold in a large bowl grated carrots and cabbage,seeded and finely chopped hot greenpepper, ginger, herbs, salt, black pepper and wellmix well. In another bowl, combine yogurt and cream.Stirring constantly, slowly pour in the lemon juice andWhip the cream to the state. Pour the dressing on morkovnokapustnysalad.

Put on medium heat frying pan with oil. Without bringinguntil the smoke pour oil on the salad and wellmix. Put the cabbage salad with a spoon in a bowl and serveto the table (it can be cool).

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