Cooking time : 30 min.
Difficulty : easy
Caloric value: 512 kcal per serving
proteins - 29 g, fats - 36 g, carbohydrates - 19 g
PRODUCTS :
4 servings
young cabbage - 1 head
yolk - 1 pc.
Butter - 2 tbsp.
cottage cheese - 500 g
walnuts peeled - 30 g
garlic - 2 cloves
sugar - pinch
salt
PREPARATION:
1. Wash and peel the cabbage on the leaves. In a saucepan, boil the salted water, lower the leaves for 3-4 minutes. Then discard in a colander and rinse with cold water. Put on a towel and allow to dry.
2. Prepare the filling. Walnuts chop the knife into a large crumb. Garlic clean and grind. Heat the butter to room temperature.
3. Cottage cheese rub through a sieve, add 1 tbsp. l. butter, walnuts, garlic, sugar, yolk and salt. To stir thoroughly.
4. To lay out on each cabbage leaf at 2-2,5 st. l. cooked toppings. Collapse the leaves in the form of a triangle.
5. Heat the remaining butter in the frying pan, put the resulting envelopes and fry on both sides, for 4 minutes.
Serve with sour cream.
This dish can be prepared with a classic stuffing of minced meat. But the leaves of young cabbage are so tender that, in our opinion, they require some light, delicate filling. Cottage cheese can be mixed not with nuts, but with the first summer berries. In this case, we advise part of the berries to whip with sour cream and serve as a sauce.
Magazine "Collection of recipes" № 09 2008