20.05.2020
48
Recipe information
Cooking:
40 min.
Complexity:
Easy
Calorie content:
621.19
Carbohydrates:
47.36
Fats:
40.09
Squirrels:
17.29
Water:
644.74
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: 145
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Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Zucchini | 300 Column |
| 2. | Cauliflower | 400 Column |
| 3. | Flour | 3 art. l |
| 4. | Butter | 2 art. l |
| 5. | Sour cream 15% | 250 Column |
| 6. | Ketchup | 2 art. l |
| 7. | Garlic | 2 clove |
| 8. | Greenery | taste |
| 9. | Salt | taste |
Cooking
1. Stage
Zucchini cut into cubes, and disassemble the cabbage. Cook in salted water until tender. Drain the water.
2. Stage
Heat the flour in a deep frying pan in butter. Stir gradually, add sour cream, then ketchup and chopped garlic. All mix well.
3. Stage
Put zucchini and cabbage in a pan with sour cream and tomato sauce, add salt and simmer for about 5 minutes. Sprinkle with herbs before serving.
Champignons with chicken
views
: 145
date: 21.05.2020
Braised Red Cabbage
views
: 70
date: 21.05.2020
Broccoli fritters with milk
views
: 77
date: 20.05.2020
Turkey fillet stew
views
: 64
date: 21.05.2020
Eggplant casserole
views
: 47
date: 21.05.2020
Ice Tomato Cucumber Soup
views
: 76
date: 21.05.2020