- Hmoov - 140 Grams
- Kefir 250 milliliters
- Qe - 2 pieces
- Ntsev - 2 Teaspoons
- Dej qab zib - 1/2 Teaspoon
- Butter - 50 grams
- Butter rau frying - Mus saj (txhaws)
- Cabbage - 450 Gram (stuffing)
- Dill, parsley, ntsev, cumin - Mus saj (txhaws)
1. Rau ib qho yooj yim cabbage khoom qab zib, npaj lub batter. Do hauv ib lub tais loj ntawm qe thiab ntsev, tsis ntxiv dej qab. Peb ncuav nyob rau hauv ib lub khob ntawm yogurt. Tag nrho cov sij hawm stirring, ntxiv hmoov (diav). 2. Npaj kom tiav. Nrog ib tug zoo straw peb txiav cabbage, ntsev thiab mash peb txhais tes. Muab cov noob ntawm caraway noob thiab finely tws zaub. Muab lub lauj kaub tais diav tso rau ntawm lub qhov cub thiab muab cov roj pleev rau lub hau. Thaum cov roj melts, muab lub cabbage, thiab nyob rau nruab nrab tshav kub, stew kom txog thaum siav, thiaj li tias cabbage yog tsis burnt, ntxiv ib co dej. Nplawm lub qe nrog cabbage, thiab do zoo. 3. Tso lub roj nrog roj (inch 24 centimeters). Qhov me me ntawm txoj kev kuaj no yog poured rau hauv pwm, peb kis tau tus kabmob paug tusyees. 4. Peb ua tiav daim ntawv sau nrog qhov kev xeem. Peb muab flakes ntawm butter on mov paj. Nyob rau hauv lub qhov cub, rhuab mus rau 190 degrees, peb ci ncuav qab zib rau txog plaub caug feeb. 5. Lub ncuav mog qab zib yog npaj txhij. Bon appetit.
Kev Pabcuam: 6