Basya Tsybukmakher
Preparation
Cabbage baked with garlic sauce and added curry is delicious!
By the way, the same sauce also works well on baked eggplant (cut into slices), pepper halves, and sweet potato (also sliced)...
The cabbage in this recipe is cut into thin slices; this can only be done with cabbage that does not need to be checked for insects (our produce store sells this kind of cabbage, with a reliable hechsher, in sealed bags).
If you need to check your cabbage, you have to take it apart layer by layer, but that is no problem! Spread the sauce on each leaf, stack them one on top of another like a layer cake—4-5 leaves to a stack—and bake. I'm sure the result will be just as good.
For the sauce, I take one egg, one tablespoon of olive oil, a pinch of salt, a teaspoon of curry, half a teaspoon of minced garlic, and mix everything thoroughly (until smooth).
Then I spread the sauce on the sliced cabbage and bake it at 180 degrees for about 20-25 minutes (depending on the oven)—it needs to brown.
Enjoy your meal!
Kitchen measures
| Ingredient | Cup | Tbsp | Tsp |
|---|---|---|---|
| Wheat flour | 140 g | 10 g | 3 g |
| Sugar | 200 g | 12 g | 4 g |
| Salt | 290 g | 18 g | 6 g |
| Butter | 230 g | 15 g | — |
| Powdered sugar | 120 g | 10 g | 3 g |
| Honey | 320 g | 22 g | — |
| Cornstarch | 140 g | 10 g | — |
| Cocoa | 140 g | — | — |
| Oil | 200 g | — | — |