Vegetable cabbage rolls

Well, you can handle it! What are you with us? Where from? Looking for you, but you could not do it! Oh, I - only with weights .. I'm afraid to spoil the product.

I'm afraid to spoil the product.

I will not believe in life! so that you screw up the meat !!! slander!

[tumanofaaaa]

tumanofaaaa, lame human THANKS! Steeped and became fucking super-duper vigorous and awesomely delicious

[tumanofaaaa]

tumanofaaaa, lame human THANKS! Steeped and became fucking super-duper vigorous and awesomely delicious

Well act !!!! proud! Well, okay, I'm without fruncheza and churros - I have cabbage rolls and my girlfriends! thanks Chuchundrik !!!

Bozheshtym, and where I was carried for half a year, one wonders? What a yummy, hachu-hachu-hachu, you have to cook

[Summer]

Summer,: girl-yes: cook weedy, I also climbed past. Do it fast: secret: if not on an industrial scale. I recommend adding a little dry mustard to the marinade.

cook weedy

and where I was worn for half a year, I ask

The main thing that brought here!

well, okay, I'm without fruncheza and churros

Mdeeee ... I didn't think you were like that ... yes, I'll sell my churrodel, since you are so! Or ... Luchche - I'll give you ... Look! I will soon be packing up in a coffin, and you are some kind of chipper ...

[my girlfriends]

I will soon be packing up in a coffin, and you are some kind of chipper ...

Irisha you better read carefully !!!!! On the contrary, I am glad that I have all of you (I even wanted to list, but I'm afraid to offend someone) !!!!!

well, okay, I'm without fruncheza and churros - I have cabbage rolls and my girlfriends

IN HOW!
I love you very much, I just don't know what to write in your recipes. Come on, you know that I'm cha

I climbed by too

Chucha, I don’t catch up - where is Irishka going to pack ???

[Chucha]

Yes, I immediately realized that you expelled me from your people ... Vaughn, and Chucha I began to talk culturally with me ... As with a stranger ... It's not my fault that you can do this with your pens, which I can only do with instruments ... I promise that I will not bake anything in the Entom churrodelkin again! I don't even remember if I had it! And I promise to drive away your Zashibanov darlings in the spring ... Now, forgive me for my love for all sorts of electric crap!
Oh, I’m looking for, and so I can

Yes, I immediately realized that you excluded me from your people ...

Chuchunik !!! Cho is done !!!! Natasha moved down the roof. She can't hear me at all !!!! I shout to her that she is ours in the board, and she know her own !!!
Mikhas !!!!! Yes, I also adore all these devices !!!! Get ready and don't you dare put it anywhere. When this technology reaches us, how can we find the recipes? Current at cha !!!!
We love and adore you !!!!

she's ours on the board

True true???!!!

I also adore all these devices !!!!

Do you not suppress the poor baushka? ...

We love and adore you !!!!

And I am yours forever!
Straight, choking on love! (_{bliiin! Why did you promise stuffed cabbage ahead of time? Here, yap ...} )

[Mikhaska]

Mikhaska, well, you give me when it was I culturally offended
: sk-izm: Come on

Yesterday I made lazy cabbage rolls) please do not throw slippers at me) There was not much time, and I wanted this delight in the form of a salad.
I chopped the cabbage and heated it in the microwave for 10 minutes at maximum power, and strained the marinade so that the lavrushka would not come across in the salad - I had a broken line. In general, to taste - as if the cabbage rolls turned out, it was possible to eat in the evening of the same day, however, it was sweet, but today it is already very tasty, the sugar is partially fermented.
Once again, thank you very much for the recipe, it's a miracle, I always cook barley with this brine, they just suck it)

I always cook barley with brine, they just suck it up)

Ha, cool !!!! Can you put it out with a recipe? Everyone will be interested !!!

So I usually cook barley - soak it with citric acid overnight, rinse it in the morning and fill it with water and brine - a fourth of the brine is obtained in relation to water. And with meat in the oven) I cook in the Russian oven. Such delicious food, even my mother eats, who has never cooked and ate this pearl barley in her life)
Now, if you do more brine - half, then the pearl barley will be red - bloody, as my niece said) And when the brine is a quarter, it is such a pleasant pink-beige color. And very tasty - the brine gives the smell and taste.

Wow! Barley with brine! Once, in a Russian oven, then my multicooker will do. Everything in it steamed so wonderfully!
And, here's the one that is bloody ... Doesn't it turn out too salty ?. _{I want a bloody one!}
And another question: ah, what is it for the night with lemon?

Bloody no - I just practically don't add salt - I don't salt much at all, there are problems with pressure. I proceed from the fact that who needs to - add salt in the plate.
And for the night with lemon - to make it boil better, someone soaks it in what - someone is in kefir, but I don't want to wash it all, so I add half a teaspoon of citric acid to a glass of 300 g, since I bought a lot of it). In the morning I rinse it thoroughly, rub the barley directly in my hand - and I cook sweet porridge from such a cook, I don't feel acid, I taste it on my tongue - isn't it sour, as I washed it.
I also like the bloody one, but I take into account the wishes of the others, I make the pickle less.

Well, here ... Thank you-oh-oh! It's just a culinary educational program!
Would have done, and in truth, a separate topic! After all, such a treasure will be lost!

Yes, I do not know how to draw up recipes) If someone tries and puts a recipe on their own behalf, it will be very good)
Yes, I forgot to say - you can not only pickle brine in the barley, but also cut the cabbage rolls or put the filling from it.

Yes, I do not know how to draw up recipes)

we were all like that. As I remember my first .....

Here are the cards in hand)) Your cabbage rolls, if you like the pearl barley, you can spread it)

Here are the cards in hand)) Your cabbage rolls, if you like the pearl barley, you can spread it)

Here is a cunning one !!!! I can't yet - there is a lot to do. I sew curtains. Therefore, I will force you !!!!

Oh, while I get ready, you are already finishing the curtains and trying the barley))
There is also an idea) Irina is interested in the recipe - maybe she will try and put it out if she likes it)

Us! Don’t put someone else! We don't know what to do with our cho! Because, lazy-ee-ee ... To hell!

like, lazy-eh ..

[tumanofaaaa]

tumanofaaaa, soon I will catch a star with your cabbage rolls. The recipe went to the people

I will catch a star soon

Oh Chuchenka, I even know where to put it on to make it look better!

Clever Natasha, did you like it? Delicious !!!!!!!! The main thing is to give acidify!

[Tumanchik]

Tumanchik, well, here I got to the cabbage rolls, I'm afraid I won't let them marinate, I don't know how much I soaked with a cake, we have everything young - cabbage, carrots, beets, while I was doing it, it’s paaah, now I’ll wait when it’s ready

Olesya has made me happy !!!! Thank you!

I'm afraid I won't let them marinate, I don't know how much I soaked with a cake

I represent and understand !!!!

we have all the young appeared - cabbage, carrots, beets, while I was doing it, it paaahnet

And the toad, and the toad is strangling me ... greenish !!!! and I want it!

I again praise this wonderful recipe)
I began to cook soup with salad according to this recipe, so my home ones completely refuse to eat other soups! I also had to do it a couple of times in the summer! Well, I would have badly cooked soups - before that they ate for a sweet soul, but after "lazy borscht", as I call it, they staged a quiet strike, so now I cook only this one) The main thing is that the composition is outrageously simple - boil potatoes, rubbing melted cheese; when the potatoes are cooked, add a couple of good handfuls of this salad, as I call it - a couple of cabbage rolls by volume, onions fried with tomato paste, spices - and that's it. My niece just loves this soup, and one of the guests did not even realize that it was not on meat.
So thanks again for this recipe!)

I again praise this wonderful recipe)
I began to cook soup with salad according to this recipe, so my home ones completely refuse to eat other soups! I also had to do it a couple of times in the summer! Well, I would have badly cooked soups - before that they ate for a sweet soul, but after "lazy borscht", as I call it, they staged a quiet strike, so now I cook only this one) The main thing is that the composition is outrageously simple - boil potatoes, rubbing melted cheese; when the potatoes are cooked, add a couple of good handfuls of this salad, as I call it - a couple of cabbage rolls by volume, onions fried with tomato paste, spices - and that's it. My niece just loves this soup, and one of the guests did not even realize that it was not on meat.
So thanks again for this recipe!)

Oksana what an unusual application! Well done! Simply gorgeous! Clever hostess! And thanks for sharing the result! Good health! Let it be delicious!

So such a wonderful recipe that you want it - eat it, you want it in porridge, you want it in soup) That's real - every time I take it out of the refrigerator and thank you)

So such a wonderful recipe that you want it - eat it, you want it in porridge, you want it in soup) That's real - every time I take it out of the refrigerator and thank you)

Oksana, yes, after such many years of loyalty to the recipe, I'm only "on you". Thank you darling! May you and your loved ones be healthy.

Agreed), thanks)

Agreed), thanks)

[Tumanchik]

Tumanchik, prepared cabbage rolls, wonderful, now I will often cook. Thanks for the recipe. We liked it very much!

[Tumanchik]

Tumanchik, prepared cabbage rolls, wonderful, now I will often cook. Thanks for the recipe. We liked it very much!

And thank you Natasha for using the recipe, and then were not too lazy to share your impressions!

[Tumanchik]

Tumanchik, I made them, your girlfriend praised them very much. In 3 days I will report

[Tumanchik]

Tumanchik, I made them, your girlfriend praised them very much. In 3 days I will report

Lenochka is very pleased that she trusted the recipe. And my beloved Tonya hello and thanks. Hope you like it!

Something I still do not ferment, it’s probably cold on the terrace, at night it is 12 degrees, but the brine is delicious, now I climbed in, I tasted the taste of jellied meat (?). Probably due to the oil on the surface and garlic and salt, it seems not enough ... for me.
Just a question, Irish, when to clean up the refrigerator or cellar, should they still be under the load?

Something I still do not ferment, it’s probably cold on the terrace, at night it is 12 degrees, but the brine is delicious, now I climbed in, I tasted the taste of jellied meat (?). Probably due to the oil on the surface and garlic and salt, it seems not enough ... for me.
Just a question, Irish, when to clean up the refrigerator or cellar, should they still be under the load?

Something I have with the Internet. I typed the message, sent it and ... hung. Everything is lost. I am writing again ..
Helen, the brine on top has a different taste than inside - the oil rises. Have you tried it yourself? Don't be afraid. It's already pickled and worth trying. Regarding souring, this is a natural and inevitable process for any cabbage. A matter of time and temperature. Now it is grown on seeds that are resistant to spoilage, so it resists. If today by the end of the day you are not satisfied with the taste of darling (not pickle!), Then leave it in the kitchen overnight. I cooked Provencal cabbage for my son's anniversary !!! and it was only in my kitchen, on the table in a warm place. And then from Tuesday sour only to Saturday. But that's okay! Only duckies are better to eat chilled. And yet, just in case, carefully read the whole recipe again. Anything can happen. And just wait! Like sauerkraut, like any sauerkraut, it takes time. Wait answer from you! And then every day the taste of cabbage darlings will be brighter and brighter!

Irish, so I'm at the dacha, I can bring a pot into the house, it's warm there, good oooo! I hadn’t tried it yet, I hoped it would be ready by Wednesday for my husband’s arrival.
You didn't write about the cargo! On Wednesday they will take me out of the dacha, so she asked, everything is immediately in the cellar.

[if you yourself haven’t tried the cabbage rolls, but only the pickle on top, then there’s no need to say anything at all.]

Irish, so I'm at the dacha, I can bring a pot into the house, it's warm there, good oooo! I hadn’t tried it yet, I hoped it would be ready by Wednesday for my husband’s arrival.
You didn't write about the cargo! On Wednesday they will take me out of the dacha, so she asked, everything is immediately in the cellar.

To the environment in the sense of the one that was? or what will be?
if you yourself haven’t tried the cabbage rolls, but only the pickle on top, then there’s no need to say anything at all. first try, and then you will decide. Bring it into the house for a day and take it out again in the evening. What about the cargo? Where did you not write?

Press down with oppression.

And leave with this oppression?
Well, I'm sorry, I'm sorry I got it!
Wednesday 23

And leave with this oppression?
Well, I'm sorry, I'm sorry I got it!

why did you get it? I just don't understand the questions. you just ask as if on the run. and I do not understand what you mean. the load can already be removed. then the brine will start to mix. they have already given the juice. but here's how not to try it, I do not understand.

Aaaaa, I'll take it off right now, I'll get one and try it later