Emptied cabbage

1 serving


The first way. Peel the cabbage and, removing the gruel, cut into large squares, put in a sauté pan, salt, pour in a little meat broth (about 1/10 of the weight of the cabbage), close with a lid and let go until tender. When serving, put in a plate, lamb or frying pan, pour melted butter, sprinkle with herbs. Sauces - milk, sour cream, breadcrumb - serve separately. Second way. Boil the peeled cabbage in salted boiling water until ready, disassemble into individual leaves; using a napkin, squeeze cabbage sheets into round balls (2-3 per portion), put them in a sauté pan covered with fat in one row, pour a little broth, put oil or margarine, close the dishes with a lid, let them go until tender. Put in a frying pan, pour over melted margarine or butter, sprinkle with herbs and serve. Serve the sauce separately