Cabbage Napoleon

Cabbage lovers will be pleasantly surprised! Try it)

The author of the recipe

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Composition / ingredients

servings:

Vegetable oil (for frying)

Cabbage:

White cabbage (medium fork)

Batter:

Wheat flour

200

Beer (light)

300

Chicken eggs

Table salt

Filling:

Onion

Carrots

Champignons

400

Hard cheese

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 4 g

Fats 19 % 3 g

Carbohydrates 56 % 9 g

74 kcal

GI: 56 / 0 / 44

Step-by-step cooking

Cooking time: 2 h 40 min

Step 1:
Remove the cabbage head from the stalk and cook in salted water. When ready, remove the leaves and put them in a colander. Pour the flour into a deep bowl, add salt and, stirring gradually, pour in the beer and beat in the eggs. Mix thoroughly.
Step 2:
Dip the cabbage leaves in the prepared thin dough and fry in vegetable oil on both sides until golden brown.
Step 3:
For the filling, finely chop the onion. Grate the carrots on a coarse grater. Cut the mushrooms into slices. Heat vegetable oil in a frying pan and fry onions and carrots. Add the mushrooms, stir and fry all together for 7 minutes. At the end, add grated cheese, salt, pepper to taste and mix.
Step 4:
Put the slightly cooled cabbage leaves in batter into a mold.
Step 5:
Cover the top with a layer of filling. Repeat the layers until the filling is finished. The top layer should be cabbage.
Step 6:
Cover the casserole with cling film and put it under pressure. Put it in the refrigerator for two hours.
Step 7:
We cut our cabbage casserole into portions and eat with pleasure!