If you, like me lose weight, but love to eat, then pay attention to this recipe with a minimum of products with a high glycemic index (such as potatoes, carrots, etc.). The most important thing in the preparation of this dish is not to overdo the cabbage-let it remain a little crispy, and soy sauce gently emphasize the taste and sweetness of young cabbage and make an Oriental note in the aroma of the prepared dish.
Here are the products that you will need to prepare:
250 g fillet of Turkey and half an onion to cook beef, salt and pepper it.
From 1.5 cups flour, salt 1 tsp butter and half a Cup boiling water knead the dough and let it lie down and cool.
Heat the milk (225 ml)to a slightly warmer temperature than the body and add 1 tablespoon of lemon juice. The milk will thicken and you will get buttermilk.
Cabbage finely shred and ebonite hands.
Roll out the dough into a long rectangle, thinner, but not to holes, spread evenly minced meat, roll into a roll and cut strudels. Let them rest on the floured surface for now.
Mix sour milk, soy sauce and grated garlic-it will fill.
In a saucepan, pour olive oil on the bottom, heat and put our strudels in one layer. Fry.
Turn over, put the cabbage on top, level the layer, fill with fill, cover and let boil. Immediately reduce the heat to medium-low and cook for 25 minutes. Remove from heat and let stand for 15 minutes.
Then turn the pan over on a large plate and serve.
You may need to add more soy sauce to the slightly crispy cabbage. Serve with buttermilk or yogurt.