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Cabbage filling
1 serving
Peel the head of fresh cabbage from the upper leaves, cut out the rocker, thinly chop with a sharp knife, salt and leave in a bowl for 30 minutes, after which it is good to squeeze out 1 tbsp. spoon of smelt melt in a saucepan, add 1 tbsp. spoon of icing sugar and boil for 1 minute. When the sugar becomes brown, add fat, finely chopped onions (one small onion or half large), cabbage, ground black pepper and, often stirring, fry.
Peel the head of fresh cabbage from the upper leaves, cut out the rocker, thinly chop with a sharp knife, salt and leave in a bowl for 30 minutes, after which it is good to squeeze out 1 tbsp. spoon of smelt melt in a saucepan, add 1 tbsp. spoon of icing sugar and boil for 1 minute. When the sugar becomes brown, add fat, finely chopped onions (one small onion or half large), cabbage, ground black pepper and, often stirring, fry.
white cabbage - 1200 g, salt to taste, sugar to taste, flour to taste, onions to taste, black pepper to taste, tar to taste
