Purple Cabbage Fill

Purple Cabbage Fill

Servings

0

Prep

40 min

Cook

30 min




SERVES

for 4 people

PREPARATION TIME

40 minutes

COOKING TIME

30 minutes

Ingredients

  • 1 purple cabbage
  • 200 grams of curd cheese
  • 300 gram honeycomb
  • 3-4 branch fresh onions
  • 5-6 mushrooms
  • 4-5 cloves garlic
  • 2 tablespoon balsamic vinegar
  • 2-3 tablespoons olive oil
  • 1 tea spoon of black cumin
  • 1 teaspoon riche nuts
  • 1 tea spoon salt
  • 1 tea spoon black pepper

    For bechamel sauce:

  • 500 ml. milk
  • 1/2 onions
  • 1 bay leaf
  • 1 carnation
  • 1 teaspoon riche nuts
  • 35 gram flour
  • 35 grams of butter
  • 1 tea spoon salt
  • 1 tea spoon black pepper
  • 100-200 grams shredded shredded cheese

How is it prepared?

  1. Boil a half-length bay leaf with the help of clove, place it in the bowl and boil it with milk.

  2. Get in the nest for dipping and cooling.

  3. Place the sliced ​​pumpkin on the oven tray.

  4. Apply a mixture of vinegar and olive oil on it. Sprinkle the garlic together and cook in the oven at 180 degrees. Turn the pumpkins upside down.

  5. Add a deep pot of water and a spoonful of salt to the boiling point. Place the purple cabbage inside.

  6. Boil in medium heat for 5-10 minutes. Take a navel with a colander and peel off the outside leaves.




  7. When you have difficulty in your name, put the remaining cabbage in the boil again and boil it for another 5 minutes.

  8. Once you have separated the leaves in this way, boil them for another five minutes in the same water to soften them.

  9. Take the edge to cool the leaves.

  10. Crush the pumpkin, garlic and curd cheese together. Finely chop fresh onions. Cut the fungus into thin cubes. Add caramel, salt, pepper and mint together and mix.

  11. Cut the veined section first as it wraps the same cabbage stuffing.

  12. Then fill it with a mixture of honeydew and cheese, side by side in a heat resistant oven chamber.

  13. Add beef tenderloin sauce and melted. Add flour and cook for 30-40 seconds with the help of a spoon.

  14. Take the spoon to the side and continue to clap with the help of your beater to add one third of the cooling soda.

  15. Continue to add the remaining half of the cigarette. Add the remaining milk when the mixture becomes homogenous.

  16. Add salt, pepper and musk. Get a fluid Béthamel sauce.

  17. Cover the dolmas you have prepared with Béchamel sauce.

  18. Add the grated cheese and cook for about 20 minutes in the oven heated to 170 degrees.

  19. Take it out and serve hot hot.

Service Offer

If the bechamel sauce has risen, rinse it while serving as soon as you are out of the oven.




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