Cabbage rolls are a versatile dish that can be eaten not only with tea, but also, for example, with soup. They are also suitable for a light snack and even a picnic. I suggest you cook them.
Pick your recipe
You will need
- - white cabbage - 200 g;
- - flour - 1.5-2 cups;
- - dry yeast - 1 teaspoon;
- - milk - 160 ml;
- - olive oil - 2 tablespoons;
- - garlic - 1 clove;
- - salt - 1 teaspoon;
- - semolina for sprinkling.
Instruction manual
1
Disassemble the cabbage into leaves and remove the veins from them. Then grind with a grater. For this procedure, it is desirable to use a large one.
2
Pour the olive oil into the pan and put the peeled clove of garlic and chopped cabbage leaves on it. Fry this mixture under the lid until the cabbage is soft, that is, for 10 minutes. When this happens, remove the mass from the heat and cool.
3
Place the dry yeast in a separate bowl and fill with warm milk. Put the mixture aside for a while - it should rise a little.
4
Add the yeast mixture to the sifted flour. Knead the dough for a quarter of an hour. After the time has passed, add fried chopped cabbage into it. Mix everything thoroughly. Place the resulting mass in a deep cup, cover and put in a warm place for about an hour and a half. Thus, the volume of the test will be 2 times more than it was at the beginning.
5
Sprinkle the work surface with semolina. Then put the dough on it, knead it slightly with your hands, and then roll it so that a sausage is formed, the diameter of which is approximately 5 centimeters. Divide it with a knife into pieces 2-3 cm in size.
6
Cover a baking sheet with a sheet of parchment, grease with butter and sprinkle flour on it. Put the pieces of dough on it and do not touch them for 30-40 minutes. They must rise.
7
Preheat the oven to a temperature of 220 degrees and send the dish into it for about 20-25 minutes. Cabbage rolls are ready!