Composition / ingredients
Cooking method
First, make the blanks for the preparation of the filling. To do this, you need:
- chop the cabbage finely;
- cut onion into quarters of rings;
- grate carrots, parsnips and celery on a coarse grater;
- chop the greens;
- dilute the tomato paste with water.
Now fry the onion in olive oil (medium heat) until transparent, add carrots, celery and parsnips, fry for three minutes. Now add the cabbage and simmer for five minutes under the lid.
Now add salt and sugar to taste, coriander, peppercorns, tomato paste. Stir and simmer for 5-7 minutes under the lid.
Try and adjust spices, salt, sugar to taste.
Add the heat to the maximum and fry the filling for two minutes to evaporate the maximum liquid.
At the end, add the parsley, mix and remove from heat.
The filling is ready - bake pies!
The calorie content of the products possible in the dish
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Parsley greens - 45 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Seed parsnip - 47 kcal/100g
- Parsnip - 47 kcal/100g
- Tomato paste - 28 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Celery stalk - 12 kcal/100g
