Cabbage roll

A delicious roll with sauerkraut will not leave anyone indifferent). Result My mother loves to sour cabbage for the future. At the same time, she does not think at all about who will eat all this. Therefore, so that the product does not spoil, I cook a cabbage roll and other various pies and pies.

Marianne Kim

The author of the recipe

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Composition / ingredients

Servings:

Eggs

For filling:

Sauerkraut

300

For the test:

Flour

300

Water

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 5 g

Fats 40 % 17 g

Carbohydrates 49 % 21 g

253 kcal

GI: 5 / 0 / 95

Step-by-step cooking

Cooking time: 2 hours

Step 1:
Ingredients.
Step 2:
Put about two glasses of sifted flour in a container and pour vegetable oil and water into the same place. Mix the mass.
Step 3:
Knead the dough, gradually adding another glass of flour. The finished dough is covered with a napkin and left for a while.
Step 4:
Now we proceed to the preparation of the filling. Sauerkraut is squeezed from the juice and stewed in vegetable oil, stirring constantly, over moderate heat. Add spices as desired.
Step 5:
The cabbage is stewed until it is ready for about 40 minutes. Then we cool the stewed cabbage.
Step 6:
We divide the finished dough into pieces depending on the desired size of cabbage rolls.
Step 7:
I like small rolls the most, so I divide the dough into about ten parts. We roll out each piece into an oblong layer with a thickness of 3 - 5 mm, lay out the filling
Step 8:
And twist the tube across the layer, clamping the edges of the roll.
Step 9:
Before baking, lubricate the rolls with beaten egg.
Step 10:
Baking time is about an hour and a half in the oven, preheated to 180 degrees. And it is eaten much faster.
Step 11:
And now in the section.
Step 12:
Bon appetit.

Today I will tell you the recipe for making a cabbage roll.
First you should make the dough.
Put about two glasses of sifted flour in a container and pour vegetable oil and water into the same place.
Mix the mass, and then knead the dough, gradually adding another glass of flour.
Cover the finished dough with a napkin and leave it for a while.
Sauerkraut is squeezed from the juice and stewed in vegetable oil, stirring constantly, over moderate heat.
Cabbage is stewed until it is ready for about 40 minutes.
Then we cool the stewed cabbage.
We divide the finished dough into pieces depending on the desired size of cabbage rolls. I like small rolls the most, so I divide the dough into about ten parts.
We roll out each piece into an oblong layer, lay out the fillings and twist it with a tube, clamping the edges of the roll.
Before baking, grease the roll with beaten egg.
Baking time is about an hour and a half in the oven, preheated to 180-200 degrees.
If desired, cabbage rolls can be cut into pieces, but this should be done while they are still hot.