Stuffed cabbage and parsnip
Ingredients:
500 g cabbage
500 g parsnip (root)
100 g onion
200 g sour cream
100 g vegetable oil
Salt - to taste
Parsnip roots Wash, peel and grate. Onion peel, chop, mix with parsnips and saut in oil. Cabbage cut chaff, pour boiling water, leave the lid to cool, squeeze and mix with the browned vegetables, add sour cream and salt. Form cabbage, put in a saucepan, cover with salted boiling water, so they were just covered with water, and simmer, covered over low heat until tender. Serve with garlic sauce or dill.
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