Cabbage Pate
by Editorial Staff
The unusual taste of cabbage pate with apples and eggs will surprise your family and friends. This cold appetizer is perfect for home meals and picnics in nature.
Cook: 40 mins
Ingredients
- White cabbage – 700 g
- Apple – 1 pc.
- Bulb onions – 1 pc.
- Chicken egg – 1 pc.
- Baton – 3-4 pieces
- Salt to taste
- Black pepper – to taste
- Citric acid – to taste
- Olive oil – to taste
Directions
- Prepare products for cabbage pate.
- Cut the cabbage into large slices.
- Boil cabbage until soft. Cooking time depends on the type of cabbage, it took me 15 minutes from the moment of boiling.
- Chill boiled cabbage in cold water.
- In small portions, it is good to squeeze the cabbage with your hands from moisture.
- Peel the apple and remove the seeds. Hard boil the egg (7-8 minutes from the moment of boiling). Cut the apple, onion and egg into pieces.
- Cut the crust off the loaf and lightly moisten the bread slices with water.
- Place all ingredients in a blender bowl.
- Grind to a state of pate. You can use a meat grinder instead of a blender.
- Salt and pepper the cabbage pate with apple, onion and egg. Add citric acid. Let stand for 10-15 minutes and then taste again. There may be a lack of salt and acid. The appetizer should be spicy and sour.
- Season the cabbage pate with olive oil. Decorate the appetizer with herbs and serve.
Bon Appetit!
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