Cabbage rolls are a versatile dish that can be eaten not only with tea, but also, for example, with soup. They are also suitable for a light snack and even a picnic. I suggest you cook them.
It is necessary
- - white cabbage - 200 g;
- - flour - 1, 5-2 cups;
- - dry yeast - 1 teaspoon;
- - milk - 160 ml;
- - olive oil - 2 tablespoons;
- - garlic - 1 clove;
- - salt - 1 teaspoon;
- - semolina for sprinkling.
Instructions
Step 1
Disassemble the cabbage into leaves and remove the veins from them. Then grind with a grater. For this procedure, it is advisable to use a large one.
Step 2
Pour the olive oil into a skillet and place the peeled garlic clove and chopped cabbage leaves on it. Fry this mixture under the lid until the cabbage is soft, that is, for 10 minutes. When this happens, remove the mass from the heat and cool.
Step 3
Place dry yeast in a separate bowl and cover with warm milk. Set the resulting mixture aside for a while - it should rise slightly.
Step 4
Add the yeast mixture to the flour sifted with salt. Knead the dough for a quarter of an hour. After the time has elapsed, add the fried chopped cabbage into it. Mix everything thoroughly. Place the resulting mass in a deep cup, cover and put in a warm place for about an hour and a half. Thus, the volume of the dough will be 2 times larger than it was at the beginning.
Step 5
Sprinkle the work surface with semolina. Then put the dough on it, knead it a little with your hands, then roll it in such a way that a sausage is formed, the diameter of which is approximately 5 centimeters. Divide it with a knife into pieces 2-3 centimeters in size.
Step 6
Cover the baking sheet with a sheet of parchment, grease with oil and sprinkle flour on it. Put the resulting pieces of dough on it and do not touch them for 30-40 minutes. They must rise.
Step 7
Preheat the oven to a temperature of 220 degrees and send the dish into it for about 20-25 minutes. Cabbage rolls are ready!
