Chop the onion finely and fry until it’s glazed. Add the chopped pepper, 1 clove of garlic and tomatoes. Cook until the peppers are soft. Blend and add spices: sugar, salt, pepper and parsley. Put a quarter of butter cube and cook again.
In a heatproof dish, put the potatoes cut into slices and sprinkle them gently with oil and salt. Then put a layer of the stuffed cabbage and pour the prepared sauce on it. Cover the dish and put in the oven for 30–40 minutes.
We recommend a compote made of 1.5 l of water, 500 g of frozen cherries and 200 g of sugar.
Enjoy your meal!
- 3 onions
- 2 cans of tomatoes
- 3 red peppers
- 1 clove of garlic
- 4 potatoes
- 50 ml of vegetable oil
- 30 g of frozen parsley
Culinary and normally
Beef Caesar rolls with buckwheat and beetrootPreparing:Put the chopped onion into a saucepan and fry it until dark color. At the end of frying, sprinkle it with two teaspoons of wheat flour. Keep stirring until roux is dark. Pour one glass of beef broth. Mix…
Modern and spectacular
Beef Caesar rolls in French pastry a’la WellingtonPreparing:Unroll French pastry and cut into two parts. Spread thinly sliced, four slices of long-ripened ham on the pastry, leave a margin of one centimeter on the edge of the pastry. Chop the mushrooms finely and fry…