Patties with young cabbage
Yeast patties with young cabbage filling and aromatic dill taste excellent with a glass of homemade borscht.
Preparation: 2h
Medium
Preparation: 2h
Medium
Ingredients:
- 1 g ground black pepper
- 1 g allspice
- 1 g bay leaf
- 100 g shallots
- 3 g cumin seed
- 3 g caraway
- 300 g vegetable stock - CVR
- 30 g sugar
- 6 g salt
- 50 g butter
- 60 g chicken eggs, whole
- 310 g wheat flour, type 550
- 40 g chicken eggs, yolk
- 150 g Milk, 2.0% fat
- 15 g Yeast baker's, compressed
- 600 g Cabbage, white
- 60 g Oil, rapeseed
- 15 g Dill
- 3 g Sesame seeds
Method of cooking:
- Add 150 grams of milk, 25 grams of sugar, and 15 grams of yeast to the bowl. Heat for 1 minute at 40°C at a speed of 4 reverse rotations. Leave in the closed bowl for 15 minutes.
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