Cabbage, an old, traditional recipe.
Cabbage, ingredients:
For the dough:
- 700 g of flour,
- 4 dl of water,
- 3 tablespoons of fat and
- half a teaspoon of salt.
File:
- 1 large head of sauerkraut,
- 1 head of onion,
- and pepper to taste.
Cabbage, preparation:
- Cut the head of sauerkraut into cubes.
- Finely chopped onion, fry in a little fat, then add cabbage. Simmer on low heat. I didn't add salt, because cabbage is salty, I just added a little pepper.
- Mix flour and salt, then gradually add lukewarm water and fat. Knead the dough, cover and let it rest for about half an hour.
- Then knead the dough, then divide it into four parts. Form the balls, roll them into noodles, grease them with oil and leave them in a warm place to rest for half an hour.
- Cover the table with a tablecloth, then sprinkle with a little flour. Place the noodles on the tablecloth, then slowly roll them out, as thin as possible. Finally, tear off the edges. Spray the stretched dough with a little melted fat. Spread the cabbage filling on the dough, roll it up using a tablecloth. Place the rolled cabbage in a greased pan. Repeat the process with the remaining three noodles.
- Spread the top of the pie with fat, then bake in a heated oven for half an hour (depending on the strength of the oven) at two hundred degrees, i.e. until golden brown.
Verica Poznanović
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