1. This is a traditional dish of Eastern European cuisine, which consists of cabbage leaves neatly wrapped in a parcel and stuffed with a juicy meat filling, often with the addition of rice and spices. During the cooking process, the cabbage rolls are simmered in a rich tomato sauce, absorbing all the aromas of spices and vegetables, making them especially soft and aromatic.
Ingredients:
Cabbage - 1 large head
Minced meat (pork and beef) - 500 g
Rice - 1/2 cup
Onions - 2 pcs.
Carrots - 1 pc.
Tomato paste - 2 tbsp. l.
Sour cream - 1-2 tbsp. l.
Water - 1 glass
Salt, pepper - to taste
Vegetable oil - for frying
Bay leaf - 1-2 pcs.
For the sauce:
Greek yogurt 100-150 ml
This Greek yogurt sauce will be light and a little more fermented in taste, which will make the dish less fatty, but still flavorful and rich.
Thank you! I hope you enjoy this dish. Bon appetit!
2. Cutlets using a new method.
Ingredients:
Cutlet (fried or baked)
Bread (two slices)
Pickled cucumber (cut into rings)
Ketchup
Cheese (slice or grated)
Mustard
3. Chicken fillet in puff pastry
Ingredients:
Chicken fillet - 2 pcs.
Butter - 20-30 g (a piece for each fillet)
Puff pastry - 400 g (ready)
Mushrooms (champignons or others to taste) - 200 g
Onions - 1 pc.
Mustard - 2 teaspoons (1 teaspoon for each fillet)
Salt and pepper - to taste
Egg - 1 pc. (for greasing the dough)
Vegetable oil - for frying
Instructions:
Prepare the filling:
Cut the mushrooms and onions into small cubes.
Fry the onion in a frying pan with a small amount of vegetable oil until golden brown.
Add the mushrooms and cook them along with the onions until they are soft and the liquid has evaporated. Salt and pepper to taste. Leave to cool.
Prepare chicken fillet:
Make a small cut in each breast and place a piece of butter inside. This will add juiciness when baking.
Brush the top of the fillet with a thin layer of mustard. Season with salt and pepper.
Assembly:
Roll out the puff pastry on a lightly floured surface to about 3-4mm thick.
Place cooled fried mushrooms and onions in the center of each layer of dough.
Place the prepared fillet on top of the mushrooms.
Wrap the edges of the dough around the fillet, pinch tightly so that the filling does not leak out.
Baking:
Place the pieces, seam side down, onto a baking sheet lined with parchment paper.
Beat the egg and brush the surface of the dough with it.
Bake in a preheated oven at 200°C for 25-30 minutes until the pastry is golden brown.
Innings:
Let the finished dish cool slightly, then slice and serve.
Bon appetit!
4. Manti "Rose" is a beautiful and tasty dish that can be cooked in a frying pan. Here is the recipe.
Ingredients:
Dough:
Flour - 500 g
Water - 200 ml
Egg - 1 pc.
Salt - 1 teaspoon
Filling:
Minced meat (beef, lamb or mixed) - 500 g
Cooking instructions:
Preparing the filling:
Mix the minced meat with finely chopped onion.
Add salt, pepper and other spices to taste. Mix the filling well.
Preparation of the dough:
Sift the flour into a bowl, add salt.
Make a well in the center, crack in the egg and begin kneading, gradually adding water.
Knead an elastic dough, cover it with film and leave to rest for 20-30 minutes.
Onions - 2-3 pcs. (finely chopped)
Salt and pepper - to taste
Zira, coriander (optional) - to taste
Formation of manta rays "Rose":
Roll out the dough into a thin layer about 1-2 mm thick.
Cut out the dough with a glass.
Spread the filling in a thin layer over the dough.
Roll the strip of filling into a roll, forming a “rose”.
Cooking in a frying pan:
Heat a frying pan with a small amount of vegetable oil.
Place the manti rays vertically, like flowers, so that they stand.
Add about 50-150 ml of water to the frying pan (the water should reach approximately half the height of the manti), cover with a lid and cook over medium heat for 20-25 minutes until the water has evaporated and the dough is cooked.
Innings:
Serve the finished manti "Rose" hot with sauce, sour cream or hot sauce to taste.
Bon appetit!