=================================================

Ingredients: Cabbage 74, 100 walleye, pork or chicken 59 125, 10 lard, soy sauce 5 , 10 rice wine, sesame oil 5 Concentrate 5 , 10 fresh ginger, onions 13 eggs 1/4 PCs. Starch 10. Weight of one portion - 150 g

=================================================

To prepare the stuffing perch fillet flesh and pork, trimmed of fat, or chicken fillet, sliced, while mince with frequent bars. In the crushed mass is added soy sauce, rice vodka, sesame oil, concentrate, fine-cut ginger and onion, salt and mix well.

Cabbage trimmed from the upper contaminated and damaged leaves, notching them at the base, then cut stalks entirely so as not to disrupt the integrity of the leaf, IE, without cutting the head of cabbage into pieces and washed with cold water.

Prepared cabbage boiled until half, throws and cooled, and then disassembled and cut with leaf petioles.

Cabbage leaves lay on a thin layer of cooked ground meat and moisten edges of leaves with beaten eggs, roll their tubes. These tubes are cut into wedges 4-5 cm long, put in a sieve and cook steamed until cooked.

When ordering stuffed put on a plate and pour the sauce, which is prepared as follows: pour the pan seasoned broth (50 g) and bring to a boil. Thereafter, the foam is removed and rotating over fire pan right to left trickle poured starch dissolved in cold water (1: 2) and a melted grease.

Exterior - small pieces of cabbage in the form of rolls, sauce poured a light brown color.

Taste - cabbage and meat with aromas of spices.