Strudel and Young Cabbage Recipe
If you, like me, are losing weight, but you like to eat delicious, 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 cooking this dish is not to overdo the cabbage – let it remain a little crispy, and soy sauce will gently emphasize the taste and the sweetness of young cabbage will bring an oriental touch to the aroma of the finished dish.
Servings Prep Time
4 10minutes
Cook Time
40minutes
Servings Prep Time
4 10minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Here are the products that you will need to cook: 250 g of turkey fillet and half an onion for cooking beef, season it with salt and pepper. From 1.5 cups of flour, salt, 1 tsp butter and half a cup of boiling water, knead the dough, let it lie down and cool down. Heat the milk (225 ml) to a temperature just above body temperature and add 1 tablespoon of lemon juice. The milk will thicken, and you will get buttermilk. Finely chop the cabbage and chop it with your hands.
  2. Roll out the dough into a long rectangle, thinner, but not to the holes, evenly distribute the minced meat, roll into a roll and cut the strudels. Let them rest on a floured surface for now. Mix sour milk, soy sauce and grated garlic to make a dressing.
  3. In a saucepan, pour olive oil on the bottom, heat up and put our strudels in one layer. Fry.
  4. Turn over, put the cabbage on top, level the layer, pour the filling, 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 baking sheet over onto a large plate and serve.
  5. You may need to add more soy sauce to the slightly crispy cabbage. Serve with buttermilk or yogurt.
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