Snack Sponge Roll with Baked Cabbage

by Editorial Staff

A roll pie made of unsweetened biscuit dough with cabbage filling will decorate any festive table. The ingredients are available, the preparation is simple, the result is delicious and effective.

Servings: 6

Cook: 1 hour

Ingredients

For the dough:

  • Eggs – 4 pcs.
  • Vegetable oil – 20 ml + for lubricating the mold
  • Water – 30 ml
  • Flour – 100 g
  • Sugar – 1 teaspoon
  • Salt – 0.5 teaspoon

For filling:

  • White cabbage – 400 g
  • Carrots – 1 pc.
  • Bulb onions – 1 pc.
  • Vegetable oil – 40 ml
  • Tomato paste – 40 g
  • Dried parsley – 1 teaspoon
  • Salt – 0.5 teaspoon
  • Ground black pepper – 2-3 pinches

For decoration:

  • Bulgarian pepper – 1 pc.
  • Black sesame – 1 teaspoon

Directions

  1. Sift flour (2/3 cup 250 ml).
    Peel the carrots and onions, remove the top hard leaves from the cabbage head.
    Rinse the bell pepper, cut, remove the seeds and cut into thin strips.
  2. Chop the white cabbage into thin strips.
  3. Grate the carrots on a coarse grater.
    Finely chop the onion.
    Combine cabbage, carrots and onions in a deep bowl, salt and sprinkle with black pepper.
  4. Stir the vegetables thoroughly.
  5. Add tomato paste and vegetable oil.
    Stir the vegetables again.
  6. Add the dried parsley, stir the filling.
  7. Turn on the oven to heat up to 200 ° C.
    Line a baking dish with sides (baking sheet) with parchment paper, brush it with vegetable oil using a silicone brush.
  8. Spread the cabbage filling evenly, thicken it a little.
    Place the dish in an oven preheated to 200 ° C for 15-20 minutes.
  9. While the cabbage is baking, prepare the roll dough. To do this, divide the eggs into whites and yolks.
    Pour the egg whites into a clean, dry dish. Add salt.
  10. Beat the egg whites with salt with a mixer until stable peaks, for 3-4 minutes.
  11. Add sugar to the yolks.
  12. Whisk the yolks and sugar until fluffy and light.
  13. Pour water into the yolks and stir.
  14. Then pour in the vegetable oil and beat the mixture again.
  15. Then add about 1/3 of the whipped whites to the yolks.
  16. Gently whisk the whites into the yolks.
  17. Then add the sifted flour in three steps and stir in with a whisk.
  18. After the introduction of all the flour, a rather thick dough is obtained.
  19. Add the remaining whipped egg whites.
  20. Gently whisk the egg whites into the dough. It turned out an airy biscuit dough.
  21. Remove the dish from the oven. By this time, the cabbage was well baked, became soft.
  22. Pour the biscuit dough onto the hot cabbage and quickly smooth it over the entire surface of the cabbage with a spatula.
  23. Put the bell pepper cut into strips evenly on the dough, retreating about 5-6 cm from the side and forming a wide longitudinal strip.
    Sprinkle the dough with black sesame seeds. Return the baking sheet to the oven for 10-12 minutes, lowering the temperature to 180 ° C.
  24. Prepare a sheet of parchment paper that is slightly larger than the mold.
    Lubricate the paper with vegetable oil.
  25. Remove the baked biscuit from the oven.
  26. Place the paper, greased side down, on the biscuit.
    Cover with a large cutting board.
  27. Flip the sponge cake so the cabbage filling is on top.
  28. Peel the paper off the cabbage.
  29. Using the bottom sheet of paper, start rolling the biscuit into a tight roll.
  30. Roll the roll so that the bell pepper decoration is at the top (you need to roll it towards the edge near which the pepper is located).
  31. Remove the remaining paper and leave the roll on the board.
    Cut the edges of the roll.
  32. The festive roll can be served both hot and cold – it does not lose its taste.

Bon Appetit!

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