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Kale pudding
1 serving
cut the thickened part of the blanched cabbage leaves. cook the cutlet mass from pork by adding bread, eggs, salt, pepper, ground zest soaked in milk. everything is good to knead. put the cabbage leaves in a tin greased with oil and sprinkled with crumbs, interbedded with a cutlet mass (so that the last are cabbage leaves) and steamed. when serving, pour oil on the table.
cut the thickened part of the blanched cabbage leaves. cook the cutlet mass from pork by adding bread, eggs, salt, pepper, ground zest soaked in milk. everything is good to knead. put the cabbage leaves in a tin greased with oil and sprinkled with crumbs, interbedded with a cutlet mass (so that the last are cabbage leaves) and steamed. when serving, pour oil on the table.
white cabbage - 136 g, pork - 87 g, bread - 18 g, milk - 20 g, eggs - 0.1 pcs., pepper - 0.01 g, lemon zest - 3 g, butter - 10 g, ground crumbs - 5 g, salt - 3 g
