| 摘要 |
The dish is prepd. by successively placing in a recipient a first layer of precooked, chopped and cooled cabbage, a second layer comprising stuffing and a third layer of the precooked, chopped and cooled cabbage, pouring a binding sauce on the third layer and freezing the whole. The cabbage is cooled to 0-5 deg. C and is pref. precooked before being chopped or vice versa. Precooking is at 100 deg. C for 5-10 mins. The binding sauce is based on animal gelatin. In use the frozen prod. is placed in a cooking oven and after cooking it is cut in pieces for serving. The prod. can be prepd. on an industrial scale and is uniform. |
