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Collaby cabbage stuffed
1 serving
treat the kohlrabi, cut out the core to form a cup, and cook in salted water along with the fresh leaves of this cabbage, then remove and cool. prepare a cutlet mass of pork and veal, to which to add eggs, butter, part of sour cream, salt, pepper, marjoram and mix well. prepare prepared cabbage with the obtained cutlet mass, put it in a sauté pan, cover it and bring it to readiness in a frying cupboard. add chopped parsley greens, cabbage leaves, cut out core of kohlrabi, sour cream, salt, pepper to the diluted flour saute. while serving, pour over the formed sauce.
treat the kohlrabi, cut out the core to form a cup, and cook in salted water along with the fresh leaves of this cabbage, then remove and cool. prepare a cutlet mass of pork and veal, to which to add eggs, butter, part of sour cream, salt, pepper, marjoram and mix well. prepare prepared cabbage with the obtained cutlet mass, put it in a sauté pan, cover it and bring it to readiness in a frying cupboard. add chopped parsley greens, cabbage leaves, cut out core of kohlrabi, sour cream, salt, pepper to the diluted flour saute. while serving, pour over the formed sauce.
Kohlrabi - 256 g, pork - 22 g, veal - 28 g, bread - 9 g, sour cream - 35 g, eggs - 0.1 pcs., flour - 5 g, butter - 10 g, pepper - 0.01 g, salt - 2 g, marjoram - 1 g, parsley greens - 5 g, milk - 5 g, sugar - 2 g
