Stuffed with cabbage, leeks and parsley
Ingredients:
500 g cabbage
500 g leeks
200 g parsley (green)
100 g vegetable oil
200 g sour cream
salt - to taste
Leek finely chop and saut in vegetable oil. Cabbage chopped, pour boiling water and stand to cool, squeeze and mix with fried leeks and parsley, season with salt, to form the cabbage and put in pan. Pour the sour cream and simmer, covered on low heat until tender. Serve with garlic sauce.
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