6 “secrets” cooking “gentle” and delicious cabbage cabbage
- For this dish, cobs choose the tight and the leaves use the most soft. The cob is put in a package and removed in the freezer. If the cabbage has recently been cut, it is enough to keep the day in the cold. Otherwise, in the freezer, the vegetable should be kept for 2-3 days. After the cobs get and thaw. As a result, the leaves will be soft that is ideal for cabbage.
- cooks have determined the best stuffed stuffing – a mixture of beef and pork (1: 1). You can improve the taste with onions and greens.
- Experienced chefs advise not to chase meat through a meat grinder, but to cut a knife.
- The perfect ratio of rice and minced meat – 1 to 3.
- The best cabbage. The juiciness of the dish will add stew in kefir.
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