I offer you a recipe for my signature roll, which I prepare when waiting for guests or just for Sunday dinner for the family, when you want to please your loved ones. The products are the most inexpensive, but the roll is very tasty, and it can be made for a holiday.
I'm making this chicken roll. But you can cook with other meat.
Remove all meat and skin from the chicken. The remaining bones and wings usually go to the broth for soup.
Remove the chicken meat and skin through a meat grinder with onions 2 times. Add the minced garlic, salt, pepper and semolina. Knead well, beat, tighten the bowl with cling film and put in the refrigerator for at least half an hour, so that the semolina swelled.
Meanwhile, prepare the filling.Cut the cabbage and put it out with the addition of butter under the lid for about 5-10 minutes. Immediately slightly add salt to the cabbage let the juice, then it will be easier to simmer. Try not to change its color. Cool completely.
In the cooled cabbage, add 3 boiled eggs, cut into pieces and 1 raw egg. Stir.
On a sheet of parchment spread out the minced meat, put the filling in the center. Hands slightly press it down.
Carefully connect the edges of the stuffing to get a roll with the filling in the center. And wrap the edges of the parchment. Place the roll in parchment in a baking dish. Cooking at a temperature of 150-160 °C for about 1 hour.The size of the form I have 28*18 cm Roll in diameter is about 12 cm.
Then unfold the parchment and remove it.
I call it a " double coup." I unfold the parchment, cover the roll with a cutting Board, turn the form upside down, Remove the form, remove the parchment, cover the form again and turn it back
Prepare the frosting by mixing the ketchup and soy sauce. Brush the roll on top
Return it to the oven, raise the temperature to 200°C and brown the roll.
Ready roll, remove from the oven, cover with foil and let it stand for 15-20 minutes. Then cut into pieces and serve.