Specially pickled cabbage in buckets for this hot one. Since I love Strudli with cabbage very much. This is a very tasty dish, every time I cook it, it surprises me again and again. Here, in one pan, the main course is immediately prepared and fragrant puff pampushki with garlic, which replace bread and give the dish a special zest, is immediately prepared for it.
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Recipe:
Meat -600g.
Fresh cabbage -250g.
Sauerkraut -600g.
Carrots -1pc.
Salt -1 tsp
Water -300-400 ml.
Vegetable oil -50 ml.
Bow-2 pcs.
Bay leaf - to taste
Black pepper - to taste
For the test:
Flour -280g.
Kefir -200 ml.
Vegetable oil -1 tbsp.
Dry yeast -1 tsp
Sugar -1 tsp
Salt -1 / 2 tsp.
Garlic -3-4 teeth.
Dill -2-3 vet.
Butter -30gr.
COOKING METHOD
And so we proceed. To begin with, prepare the dough for donuts, pour 200 ml of kefir into a bowl, add half a tsp salt, 1 tsp. sugar, measure 200 gamma flour, add 1 tsp. dry yeast.
And mix it up. Add the sifted flour with yeast to the kefir and knead the dough, during the kneading process add 1 tablespoon of vegetable oil to the dough. The dough should be elastic and should not stick to your hands, if only very slightly, so you may need some more flour, I needed another 20 grams.
We leave the dough to rise while we deal with cabbage and meat. Cut 600 grams of meat into cubes, cut 2 onions into quarters into rings, grate carrots. Chop 250 grams of fresh cabbage into strips and take 600 grams of sauerkraut, if the cabbage is very sour, you need to rinse it with hot water and the acid will go away.
I fermented cabbage the other day, so it doesn't require rinsing.
Pour 50 ml of vegetable oil into the cauldron, heat it up and put the meat, fry until the liquid evaporates and golden. By time it takes mine 10.
Now add the onion to the meat and fry for another 2 minutes, add the carrots, fry for another 2 minutes. Now add half a tsp. salt, black pepper to taste. And add sauerkraut. Fry over medium heat for 10 minutes, stirring occasionally so that nothing burns. Now add fresh cabbage and fry for another 5 minutes, as the cabbage decreases in size, add salt and half a tsp. bay leaf, pour in 200 ml of water and leave to simmer over high heat for 10-15 minutes.
During this time, we will do the test. It has already approached, about 25 minutes have passed. Knead the dough and roll it into a layer, about 5-7 mm thick. Lubricate with vegetable oil 2 tbsp. and wrap the roll and secure. Cut into washers.
10 minutes have passed, all the water has practically evaporated from the cabbage, we add more water so that it is not higher than the cabbage. It took me 200 ml. We tamp the cabbage. At this point, the cabbage is not quite ready yet, it is being cooked with donuts. We put the donuts and close them tightly with a lid, I also put a wet towel on top in several layers, so that the steam does not escape during the cooking process, we reduce the heat to medium.
It takes 40 minutes to cook. I have 9 cooking modes, I set first to 6, then after 20 minutes I put the number 5. The pampushki are steamed and during the cooking process it is important not to open the lid, as they can settle and then they will no longer be lush and tasty.
While the cabbage is cooking, prepare the garlic sauce. Butter 30 grams, melt a little to soften. Chop the dill greens and add to the oil, pass 3-4 garlic cloves through a press and mix.
It took 40 minutes, carefully remove the lid and grease the pampushi with herbs and garlic, let it stand for 3 minutes and serve.
I serve cabbage with pampushki with salad and boiled potatoes. Pampushki are layered, porous and soft. And go well with cabbage.
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