For those who does not like cabbage, exposed to heat treatment, and "traditional" stuffed, stewed in gravy, serve and very easy for original taste.
you need:
1 head cabbage (about 2 kg)
For the filling:
700 grams of mushrooms (all mushrooms to taste)
400g carrots
1 large onion
1 large bell pepper
50g melted butter
400 g cottage cheese (cottage cheese)
150 g sour cream
salt, ground black pepper, chopped herbs and spices to taste
For the glaze:
50 ml of honey (molasses, maple syrup)
3-4 tablespoons.l.sesame seeds
cold butter
Preparation:
Cut the stalks of cabbage.Boil water in a large saucepan, add salt and boil the cabbage, not looking at the leaves, until half.
Remove the cabbage out of the water, cool and separate the large leaves.With a sharp knife cut off the hard part of the stem.Small leaves finely chop with a knife.Fry the sesame seeds on a dry frying pan until golden brown.
Finely chop the mushrooms, onions, peppers, carrots grate.Heat a large frying pan, add half of the melted butter.Fry onion, add carrots, mushrooms, pepper and stir, hold on medium heat until the liquid has evaporated completely.
Put the vegetables in a deep bowl, cool slightly.Add cheese, sour cream, chopped herbs, salt, transverse, add spices to taste and mix thoroughly.
Put the stuffing in the large cabbage leaves, roll "envelope."Melt the remaining butter in the pan.Put on a baking stuffed "seam" down.
Preheat oven to 220 degrees C.
In a small bowl, whisk the soy sauce and honey.Brush to grease every Holubec obtained glaze and place on top of a small piece of butter.
Put the cabbage rolls at the lower level of the oven and bake for 30-40 minutes.When serving sprinkle with sesame seeds.
Note!
who prefer stuffed in gravy, then after 30-40 minutes of baking, to add to the pan with 300 ml chicken broth (vegetable broth, water in which cooked cabbage), cover the pan with foil, reduce the heat the oven to 175 degrees C, andbake continue for a further 40 minutes.
Photo source: carina-forum.com
Articles Source: carina-forum.com
