I offer you a recipe for my signature roll, which I cook when I'm waiting for guests or just for a Sunday dinner for the family, when I want to please my loved ones. The products are the most inexpensive, but the roll turns out very tasty, and it can be cooked for a holiday.
I'm making this chicken roll. But you can also cook with other meat.
Remove all the meat and skin from the chicken. The remaining bones and wings usually go into the broth for soup.
Chicken meat and skin should be passed through a meat grinder along with onions 2 times. Add chopped garlic, salt, pepper and semolina. Knead well, whisk, tighten the bowl with cling film and refrigerate for at least half an hour so that the semolina swells.
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 add a little salt to let the cabbage juice, then it will be easier to stew. Try not to change its color. Cool completely.
Add 3 boiled eggs, cut into pieces, and 1 raw egg to the cooled cabbage. Mix it.
Spread the minced meat on a sheet of parchment, put the filling in the center. Press it down slightly with your hands.
Carefully connect the edges of the filling to make a roll with the filling in the center. And wrap the edges in parchment. Place the roll on parchment in a baking dish. Cook at a temperature of 150-160 ° C for about 1 hour.The size of the form I have is 28 * 18 cm. The diameter of the roll is about 12 cm.
Then unfold the parchment and take it out.
I call it a "double coup." I unfold the parchment, cover the roll with a cutting board, turn the mold upside down, take out the mold, remove the parchment, cover the mold again and turn it back over
Prepare the glaze by mixing ketchup and soy sauce. Grease the roll on top
Return it to the oven, increase the temperature to 200 °C and brown the roll.
Remove the finished roll from the oven, cover with foil and let it stand for 15-20 minutes. Then cut into pieces and serve to the table.