Healthy cabbage cookies

Description Products Steps

Cabbage is a vegetable crop that belongs to the cruciferous family. Due to its unpretentiousness to growing conditions, the vegetable is grown almost everywhere, except for deserts and the northern region. White cabbage contains a large amount of vitamins (A, group B, C, K, PP), macro- and microelements (potassium, calcium, magnesium, iron, phosphorus, sulfur), various acids, fiber, as well as coarse dietary fiber.

Calories
248,35 kcal
Protein
5,63 gram
Fat
19,97 gram
Carbohydrates
10,44 gram
~ Time
1 H 30 Min
Pepper
Complexity

Products per 2 serving:

White cabbage

300 g
Salt

4 g
Butter

20 g
Sugar

1 tsp. = 8 g
Chicken yolk

1 piece = 17 g
Hard cheese

50 g
Semolina

1 tbsp. l. = 16 g
Wheat flour bakery

3 tbsp. l. = 45 g
Sour cream

1 tbsp. l. = 25 g
Chicken egg

1 piece = 60 g
Black pepper ground

to taste
The baking powder of the dough

1 tsp. = 5 g

Steps:

Chop the cabbage, add salt, and leave for half an hour. In one egg, separate the yolk from the white. Grate the cheese using a coarse or medium grater. Preheat the oven to 180ºC.
Squeeze the juice from the cabbage. Heat a frying pan, add 20 g of butter, melt. Add a teaspoon of sugar, fry for 1 minute. Add cabbage, pepper, cook over low heat for 30-40 minutes.
In a deep bowl, grind 100 g of butter with flour until crumbly. Add baking powder, add sour cream, beat in the egg. Knead the dough until smooth, wrap in cling film, and refrigerate for 20-30 minutes.
Mix cooled cabbage with chilled dough. Wrap everything in cling film and put it back in the refrigerator for 20-30 minutes.
Serve the liver chilled. It will be delicious combined with tea or milk, or instead of crackers with beer.

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