Spring kitchen is full of aromas and seasonal flavors, which introduce lightness and freshness to the daily menu. This is the case with dumplings with young cabbage, which is almost the essence of Polish spring. They combine home -made taste and seasonal ingredients.
Young cabbage is a seasonal pearl, which every year for a short time on our tables, usually in the form of salad, stuffed cabbage or fried or with bacon. It appears at the stalls at the end of April or in May and is full of unique nutrients. I am talking about numerous vitamins, such as K and C, as well as folic acid, fiber and many minerals.
Thanks to these ingredients, young cabbage has a cleansing effect as well as supporting the digestive and immune system. Moreover Low calorie, cheap and easy to prepare ingredient of many dishes, including dumplings. In spring, it is worth focusing on such a variant, and it will certainly taste everyone.
Dumplings with young cabbage were eagerly made during the time of our grandmothers. Their biggest advantage is the simplicity of ingredients and ease of performance. Young cabbage stuffing combined with a perfectly worn dough is a real raritywhich will work on a daily basis, as well as for slightly larger occasions.
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Dumplings with young cabbage are a tasty proposal for a spring dinnerwhich can be given in many ways. They taste great with fried onions, bacon greaves, butter and dill or cream. Stuffing and cake are easy to prepare, which means that you don’t need much to give your loved ones a delicious meal. To make dumplings from young cabbage, you need:
Cake ingredients:
- 500 g of wheat flour
- 250 ml of hot water
- 30 g of oil or oil
Ingredients for stuffing:
- 1 small head of young cabbage
- 1 onion
- 1 tablespoon of chopped dill
- Salt and pepper
Preparation method:
Start making dumplings with dough. Pour sifted flour with warm water And mix with a spoon. Add olive oil and salt, then the product smooth and flexible dough. Set aside for 20 minutes to “rest”.
Prepare the stuffing during this time. Cut the cabbage finely, put it in the pot and pour water. Cook for a short time so that the cabbage does not overcook, but remain slightly crunchy. Then heat a little oil in a frying pan and fry the finely chopped onion. When browned, add strained cabbage to it. Fry for a while, adding dill. Sellely season with salt and pepper so that the taste of the stuffing does not come out bland.
Roll out the “rested” dough thinly and start cutting out the wheels with a glass. Apply a tablespoon of young cabbage stuffing on each of them. Remember to accurately stick the edges of the dumplings. In this way, make a whole stuffing and cake.
Cook dumplings for about 2-4 minutes in boiled and slightly salted water. Serve cooked dumplings with young cabbage with your favorite additions. Enjoy your meal!
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