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Cabbage crumpets
1 serving
Knock the cabbage on the gruel. When cool, mix it with the flour, margarine and sour cream and knead the pastry of medium consistency. Roll the dough into a layer 2-
2. 5 cm thick, cut round crumbs from it and lubricate their surface with an egg. Bake the products at medium temperature. Serve warm.
Knock the cabbage on the gruel. When cool, mix it with the flour, margarine and sour cream and knead the pastry of medium consistency. Roll the dough into a layer 2-
2. 5 cm thick, cut round crumbs from it and lubricate their surface with an egg. Bake the products at medium temperature. Serve warm.
margarine - 100 g, white cabbage - 500 g, salt to taste, flour - 300 g, eggs - 1 pc., sour cream - 200 g, tar - 50 g
