|1.||Flour Dough||250 gram|
|2.||Butter Dough||125 gram|
|3.||Chicken egg Dough||1 PC.|
|4.||Vinegar Dough||1 tbsp|
|5.||Salt Dough||1/2 Tsp|
|6.||Sauerkraut Filling||200 gram|
|7.||Mushrooms Filling||50 gram|
|8.||Bulb onions Filling||1 PC.|
|9.||Vegetable oil Filling||2 tbsp|
|10.||Water Pouring||150 Ml|
|11.||Cream cheese Pouring||200 gram|
|12.||Creamy Pouring||100 Ml|
|13.||Chicken egg Pouring||3 PC.|
1 . Stage
Soak the mushrooms for at least 2 hours. Finely chop them into pieces
2 . Stage
Cut the onion into pieces and fry in sunflower oil. Add mushrooms, fry
3 . Stage
Add squeezed sauerkraut, salt and pepper. Add water and stew under a lid until tender.
4 . Stage
Mix all the ingredients for the dough. Wrap the dough in clingfilm and leave in the refrigerator for an hour.
5 . Stage
In the prepared form of 26 cm put the dough. I do not grease the form, but you can grease it with butter. Form the sides. Pierce the dough with a fork very often. Bake in an oven heated to 200 degrees for 10 minutes.
6 . Stage
On the hot casing lay out the stuffing.
7 . Stage
Mix all the ingredients for the filling. Whisk.
8 . Stage
Pour the filling over the cabbage. Bake in the oven at 180 degrees for 35 minutes