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Cabbage stew with rice and brynza

Cooking recipes / Second-course recipes / Vegetable

1 serving

A very interesting recipe, although not easy to prepare.

white cabbage - 800 g, fat - 2 tbsp. spoons, onions - 2-3 pcs., Vegetable oil - 1 tbsp. spoon, rice - 1 tbsp. spoon, brynza - 1 tbsp. spoon, eggs - 4-5 pcs., parsley greens to taste, salt to taste, pepper to taste

Disassemble the cabbage head into individual leaves, remove the hump and the rough part of the petioles, boil in salted water until soft. then cast back into a colander. Mix the sprayed onions with rice pre-boiled until half cooked and continue frying for 5- 7 minutes. Remove from the heat, mix with the 0. 5 part of the brynza, with 3 finely chopped steep eggs, salt, pepper and parsley greens. Layer the cabbage leaves and rice mass on an oiled baking sheet so that the last layer is cabbage. Pour in two glasses of hot water, 2 eggs beaten with the rest of the brynza, and bake in the oven until a ruddy crust forms.