Curd most of us are accustomed to eat withsugar and sour cream, and Georgian cuisine in the curd add the garlic, herbs and spices. This wonderful cottage cheese appetizer can be served as a separate dish, and can be used as a filling for stuffed sweet peppers, tartlets or crispy wafer rolls.
Excellent combined curd-garlic mixture andwhite cabbage. Leaves of young cabbage fold into well scalded in the form of tubes, so they are easy to fill with cottage cheese and garlic mixture. This saves all the vitamins and freshness of the cabbage leaf attaches to taste the dish. If the dish is intended for children should be separated for their part of the cottage cheese mixture before adding the pepper and garlic, as the dish becomes quite acute.
Ingredients for "Young cabbage with cheese and herbs":
Green onions - 50 gr .;Cottage cheese (preferably low-fat) - 300 gr .;Parsley, dill - one beam (dill can be replaced by cilantro);Garlic - 1 clove;Mayonnaise (you can substitute sour cream) - 150-200 gr .;Young cabbage - 1 head;Salt and pepper - to taste.
Recipe "Young cabbage with cheese and herbs":
Preparation of young cabbage with herbs and cheese:
Dill, parsley and green onions washed and cut into small pieces. Mash the cottage cheese until smooth, add a pinch of salt and ground black pepper.
Add cottage cheese mayonnaise (you should get the consistency of thick cream), and squeeze through chesnokodavku garlic clove.
Add curd mixture of chopped herbs and mix well.
Disassemble the head on young leaves of cabbage, pour over boiling water leaves. Leaves cool. On each sheet to put the resulting mass and tightly wrap the tube.
The dish is served cold. Duct before serving pour sour cream.
You may also be interested in potato recipe with cottage cheese, which is perfect for dinner, especially if you have stayed potatoes from the night before.