Your SlideShare is downloading. ×
  • Like
What’s for lunch  ianki anita
Upcoming SlideShare
Loading in...5
×

Thanks for flagging this SlideShare!

Oops! An error has occurred.

×

Now you can save presentations on your phone or tablet

Available for both IPhone and Android

Text the download link to your phone

Standard text messaging rates apply

What’s for lunch ianki anita

  • 93 views
Published

 

Published in Self Improvement
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Be the first to comment
    Be the first to like this
No Downloads

Views

Total Views
93
On SlideShare
0
From Embeds
0
Number of Embeds
0

Actions

Shares
Downloads
0
Comments
0
Likes
0

Embeds 0

No embeds

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
    No notes for slide

Transcript

  • 1. WHAT’S FOR LUNCH?
  • 2.  
  • 3. STUFFED CABBAGE ROLLS
    • Ingredients:
    • a large soured (brined) cabbage
    • 750 g ground meat (mixture of pork and beef is recommanded)
    • 1 cup of white uncooked rice
    • 1 egg
    • 1 teaspoon salt
    • ¼ teaspoon ground black pepper
    • tomato juice
  • 4. Preparation
    • Take the cabbage and cut out its core with a sharp, thin knife and remove the leaves one by one, keeping them whole and as undamaged as possible.
    • Cut them in 2 or 3;
    • Cut out the centre vein from the leaves to be easier to roll them up;
    • Mix the ground meat, rice, salt, pepper and an egg in a bowl. Add some tomato juice.
    • Put a small quantity of meat mixture in the centre of the cabbage leaf, fold the sides in and roll it up to enclose the filling. They will be very tasty if you make them smaller.
    • Lay some leaves or chopped cabbage on the bottom of a deep pan to prevent the cabbage rolls from burning when baked. Then place the cabbage rolls inside the pan.
    • Pour on tomato juice over the rolls. Add enough water to cook.
    • Put the pan on top of the stove for an hour. Add water if necessary.
    • Serve with sour cream!
  • 5.  
  • 6.
    • Cook: Ianki Anita
    • “ Avram Iancu”School
    • Satu Mare Romania