Cabbage in a Cheese Cap Recipe
If you bought a huge Peking cabbage, here’s the idea to bake it under a cheese flavored cap. Juicy, delicious turns out! Basic ingredients: cheese, egg, cottage cheese, sour cream, and other additives-whatever you like.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Need a large heavy Peking cabbage. The lower thick part of us went into the soup and the cabbage had to be attached further.
  2. Cut into thick washers (the same height is desirable), transfer to a form with parchment, try not to lose the side leaves.
  3. Preparing a delicious cap.
  4. Add egg, cottage cheese, and cheese to the sour cream. Squeeze out the garlic.
  5. I also added onions-this is optional.
  6. Chop the greens, I have dill and any spices.
  7. Remove the juice from the tomato and slice the peppers as well.
  8. Pour into the filling.
  9. Transfer a spoonful of filling to all portions, try to get the liquid between the leaves.
  10. Distribute all the filling.
  11. One portion did not enter and was baked separately.
  12. Bake until Golden brown.
  13. I baked for 40 minutes at a moderate temperature-175*. If you want to leave the cabbage a little crispy, then take it out earlier.
  14. I recommend serving it hot right in the form. This way the released juices will be preserved. The filling penetrates well into the cabbage and is cut off all together.
  15. Very tasty, satisfying turns out!
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