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Stuffed cabbage with buckwheat and cottage cheese

Posted date : 01.02.2016 In Main dishes, Vegetables

In Belarus figure appeared relatively late, only in the 17th century, and even if there was, was so expensive that even the nobles often could not afford it. For this reason, stuffed in Belarus previously prepared with buckwheat, barley porridge or potatoes with onions, mushrooms and spices. I really liked the option cabbage, it gets easier as compared to the classic and suitable for those who follow the rules of a separate food.

Ingredients

Cabbage — 1 head

Cottage cheese (fat) — 200 g

Tomato sauce — 3 tablespoons

Bouillon (meat) — 1 n

bay leaf — 2

Buckwheat — Article 1.5.

onion — 1

Marjoram — 1 teaspoons

salt — to taste

pepper, sugar — 1 pinch

Note

1. From the cabbage remove the top sheet. Boil the cabbage in boiling water until tender leaves. Cut stalks and deal head on separate sheets. Finely chop the onion and fry in 1 tablespoons of butter. Cottage cheese mince, add onion, porridge, marjoram, salt, sugar and pepper.

2. For each cabbage leaf spread 1 to 1.5 tablespoons of the filling ready, turn off stuffed.

3. The bottom of the pan grease with butter, lay out the cabbage leaves that remain on the heads of cabbage, stuffed cabbage spread, pour broth and simmer over low heat for 30 minutes, covered with a lid. After 3 minutes, add the tomato paste diluted with a small amount of broth, bay leaf and simmer for another 15 — 18 minutes.

Translated by site: chocolate-kiss.ru