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Cabbage Cake
What you need: 1 medium head of cabbage.onion – 2 pcs.carrot – 1 pc.garlic – 2 clovesbell pepper (different colors) – 3 pcs.tomato – 1 pc.hot tomato sauceegg – 3 pcs.mayonnaise – 1 tbsp.salt to tastepepper to tastegreens to tastePreparation: disassemble the cabbage into leaves, boil them in salted water for 4 minutes and place on a towel to cool. Cut off the thick parts from the leaves. Make batter: mix eggs, mayonnaise and seasoning. Dip each leaf in it and fry in oil until golden brown. Make dressing: chop the onion, garlic, pepper, grate the carrot and tomato. Fry the dressing, add salt and pepper. Put a little dressing on a cabbage leaf, put the next leaf on top and coat it with hot tomato sauce. Alternate all the cabbage leaves in this way. Leave the cake to soak for 40 minutes. Serve!
Thai spicy pumpkin cream soup
What you will need:pumpkin – 400 gfresh ginger root – 2 cmmilk – 200 mlred onion – 1 pc.green curry paste – 1 tspwater – 200 mlgarlic – 2 clovesolive oil – 2 tbspcilantro – ½ bunchlemon juice – 1 tspsalt to tasteblack pepper to tastevegetable oil for fryingPreparation: peel the pumpkin from seeds and soft fibers, wash and cut off the skin. Cut the pulp into small pieces. Peel the onion and cut off a few half rings to garnish the soup, chop the rest. Peel the ginger and chop finely. Heat the oil in a saucepan with a thick bottom, fry the onion and ginger. Add the curry paste and pumpkin, fry for 2 minutes and pour in the water. Bring to a boil and cook over medium heat for 10-15 minutes until the pumpkin is soft. At this time, you can make the green sauce. Peel the garlic, wash and dry the cilantro. Chop the greens and garlic in a blender, add lemon juice, olive oil, salt, pepper and mix. Puree the pumpkin soup in the same way, gradually adding milk. Salt. Pour it back into the pan and bring to a boil over low heat, stirring constantly. Ladle the pumpkin soup into bowls and garnish with red onion.
