Lavash with cabbage
Description
An amazingly simple yet interesting recipe that's definitely worth trying! The appetizer turns out tender and juicy. I used fresh cabbage for the filling, but you can use sauerkraut, just make sure to rinse it first. Serve the lavash for breakfast or as a snack throughout the day. This hearty and delicious appetizer is perfect to take with you on a trip or to a picnic—tasty both warm and cold.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Chop the onion and carrot into pieces of any size and sauté until soft. Add the shredded cabbage, season with salt and pepper, and simmer covered over low heat until cooked to desired tenderness. The filling is ready.
- 3
Step 3
Place the lavash on the table and spread the filling on top, leaving a small margin from one edge.
- 4
Step 4
Roll each lavash into a roll and place it in a greased baking dish. I arrange the lavash rolls in a spiral shape, but you can place them in any desired shape, as long as they are tightly packed together.
- 5
Step 5
For the filling, combine eggs, sour cream, chopped fresh herbs (I used dill), and cheese grated on a coarse grater. Add salt and pepper to taste. Mix everything until smooth.
- 6
Step 6
Pour the mixture over the lavash and place in a preheated oven at 180 degrees for about 30 minutes. The top should turn golden brown.
- 7
Step 7
The lavash with cabbage is ready. Let it cool slightly, then carefully remove from the mold, slice, and serve.
- 8
Step 8
Remove from the oven and serve warm or cooled.