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Cabbage leaves slightly repelled with a wooden hammer. Beat the egg, including 20-30 g of flour, 50-70 ml of water, salt, floor black pepper and a slice of minced garlic. Dip the cabbage leaves within the cooked lemon and fry them in a short time in a scorching frying pan, adding a small quantity of melted butter. Put the leaves on a napkin to let them cool. Heat the pan once more and fry the minced meat with onions till cooked. Chill.

Prepare the filling as directed. Wash that leek properly, are you getting that half? Halfing it lengthwise permits water to flow simply between the layers where grit likes to cover. Slice leek, mushroom, and cabbage as directed.

Heat a glug of olive oil in a large skillet over medium heat. add the mushrooms, season flippantly with salt and pepper, and cook, stirring, till smooth and fragrant, about eight minutes. Scoop the mushrooms out into a bowl.

Heat one other tablespoon of oil in the skillet and add the leeks, seasoning flippantly with salt and pepper. Reduce the heat in order that the leeks cook slowly, masking in the event that they seem dry. Cook till they are pretty tender and fragrant, however not in any respect browned, about 3 minutes.

Add the cabbage to the skillet, season with salt and pepper, and pour in 1/four cup of water. Cowl the skillet and cook over medium heat and cook over medium heat till the cabbage has wilted about 5 minutes.

Any dough consists of dry and liquid substances. The dry components are those who contain the minimum quantity of moisture: flour, starch, cereals, cocoa, baking soda, milk powder, albumin (egg white). Of course, within the listed substances there can also be water, which impacts the quality of the completed dough. At dwelling, an correct analysis of those products is tough, and no one will do it. Due to this fact, simply keep in mind that dry substances give an error in the preparation of the dough, not less than up to 25%, since absolutely dry merchandise don’t exist. The second group of products is the wet components of the dough: water, milk and all dairy merchandise, including butter; vegetable oil, sugar, alcohol (pressed yeast), eggs. They contain more than 80% (water – 100%) of moisture and make up the liquid basis of the dough.