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Savoy cabbage with rice and cheese
1 serving
Boil a crumbly glass of rice, pour 2 tablespoons of oil, salt, mix. Put in layers on a deep dish, sprinkling with grated cheese, grease with egg, sprinkle with cheese, drizzle with butter, let gradually brown in the oven. Cut the savoy cabbage, remove the gruel, tinter, cook slightly in the boiled salted milk, strain. Boil
1. 5 cups of decoction, pour a thin stream into it, stirring constantly, 0. 5 cups of pre-cooled decoction, loosened with 4 teaspoons of flour. When it boils and thickens, add a tablespoon of oil, a glass of cream, salt. Warm the sauce without boiling, pour chopped dill, parsley. Put the hot cabbage in a salad bowl, douse it with part of the sauce, serve the rest separately. Serve simultaneously baked rice.
Boil a crumbly glass of rice, pour 2 tablespoons of oil, salt, mix. Put in layers on a deep dish, sprinkling with grated cheese, grease with egg, sprinkle with cheese, drizzle with butter, let gradually brown in the oven. Cut the savoy cabbage, remove the gruel, tinter, cook slightly in the boiled salted milk, strain. Boil
1. 5 cups of decoction, pour a thin stream into it, stirring constantly, 0. 5 cups of pre-cooled decoction, loosened with 4 teaspoons of flour. When it boils and thickens, add a tablespoon of oil, a glass of cream, salt. Warm the sauce without boiling, pour chopped dill, parsley. Put the hot cabbage in a salad bowl, douse it with part of the sauce, serve the rest separately. Serve simultaneously baked rice.
rice - 1 cup, eggs - 1 pc., savoy cabbage - 1 head, milk - 3-4 cups, flour - 4 tsp, cream - 1 cup, dill to taste, parsley greens to taste, butter - 3 tbsp. spoons
