Cabbage stuffed with apples

2 servings


Cabbage head is cleaned by removing the hump, put into boiling salted water and boiled till semi-readiness, after which it is reclined and cooled. Leaves are separated from head, thickenings are beaten. Finely chopped apples are placed on the leaves, sprinkled with sugar, placed on linen cloth and given to the products the shape of balls, after which they are placed in a sauté pan, poured with vegetable oil, added some broth and stewed until tender. After cooling, put in a salad bowl, pour mayonnaise and decorate with herbs.