Ingredients

Title Value
1. Chinese cabbage 1 PC.
2. Bell pepper 4 PC.
3. Cream cheese 2 PC.
4. Cow's milk feta cheese 200 Column
5. Sour cream 15% 2 tbsp
6. Black olives 1 B.
7. Garlic 3 clove

Cooking

1. Stage

Grate cheese, feta cheese, chopped garlic on a medium grater, add sour cream. Mix.

1. Stage. Grate cheese, feta cheese, chopped garlic on a medium grater, add sour cream. Mix.

2. Stage

Peppers cut into small cubes, olives in circles. Add to the cheese mass and mix.

1. Stage. Peppers cut into small cubes, olives in circles. Add to the cheese mass and mix.

3. Stage

Cut the cabbage lengthwise into two halves. Carefully pushing the leaves and grease each leaf with a thin layer of filling. The core can be removed.

1. Stage. Cut the cabbage lengthwise into two halves. Carefully pushing the leaves and grease each leaf with a thin layer of filling. The core can be removed.

4. Stage

Combine two halves of cabbage into a single whole, and carefully wrap them in cling film. Send a tightly wound head to the refrigerator for at least 2 hours.

1. Stage. Combine two halves of cabbage into a single whole, and carefully wrap them in cling film. Send a tightly wound head to the refrigerator for at least 2 hours.

5. Stage

Before serving the Beijing mosaic on the table, cut into portions, sprinkle with lemon juice.

1. Stage. Before serving the <strong>Beijing mosaic</strong> on the table, cut into portions, sprinkle with lemon juice.