Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Fried cabbage under "béchamel" sauce
4 servings
Cut in half in length 2 small dense cabbage heads, pour hot salted milk, cook. When the cabbage begins to be made soft, strain, cut into lobes in full length, roll in flour, fry blush in oil. For "bechamel": measure the milk from the cabbage with a glass, add so much cream (or milk) to make 2 glasses together. Rub 4 eggs with 100g melted butter, 3 teaspoons flour, 200g sour cream and 50g grated Swiss cheese. Combine with milk and cream, warm up without boiling. Put the cabbage in layers on a deep dish, greased with oil and sprinkled with crumbs, covering each layer with hot "beschamel. " Densely grease them with the last, top layer, sprinkle with crumbs, cheese, drizzle with oil, let them gradually brown in the oven. Serve the oil.
Cut in half in length 2 small dense cabbage heads, pour hot salted milk, cook. When the cabbage begins to be made soft, strain, cut into lobes in full length, roll in flour, fry blush in oil. For "bechamel": measure the milk from the cabbage with a glass, add so much cream (or milk) to make 2 glasses together. Rub 4 eggs with 100g melted butter, 3 teaspoons flour, 200g sour cream and 50g grated Swiss cheese. Combine with milk and cream, warm up without boiling. Put the cabbage in layers on a deep dish, greased with oil and sprinkled with crumbs, covering each layer with hot "beschamel. " Densely grease them with the last, top layer, sprinkle with crumbs, cheese, drizzle with oil, let them gradually brown in the oven. Serve the oil.
white cabbage - 2 heads, cream to taste, or milk to taste, flour to taste, butter to taste, eggs - 4 pcs., sour cream - 200 g
