Cheese roll with celery

Cooking

Step 1

1. Disassemble the cabbage into leaves, rinse. Boil water in a large saucepan, lightly salt. Dip the cabbage leaves in boiling water for 5 minutes, then drain in a colander. Lay the leaves out on paper towels to dry thoroughly. After that, chop the cabbage very finely (or chop in a blender). Melt the butter in a pan, put the cabbage; cook while stirring over medium heat until almost all moisture has evaporated. Remove from heat and let cool. 2. Separate the whites from the yolks; squirrels put in the refrigerator. Transfer the cabbage to a bowl, add the cream, egg yolks, parmesan and white pepper. To stir thoroughly. * You don't need to salt the cabbage mixture. The filling containing cheese will in itself make the dish quite salty. 3. Preheat the oven to 200ºС. Line a baking sheet with parchment paper and grease it with vegetable oil. Whisk the egg whites until fluffy, gently fold into the cabbage mixture and mix. Put the mixture on parchment, evenly distributing it over the entire surface with a layer 0.5-0.7 cm thick; smooth out. Place the tray in the oven. Bake for 12 minutes until the surface of the cabbage mixture is golden. 4. Prepare a second sheet of parchment - the same size as the first. Remove the roll from the oven and carefully turn the baked side over onto clean parchment. Very carefully remove the first sheet of parchment. Roll together with paper into a roll. Allow to cool to room temperature. 5. Wash the celery, dry thoroughly, place in a blender, grind to a puree state. Add feta cheese and cottage cheese to the blender bowl, beat again. 6. Unfold the cooled roll. Distribute the resulting filling over it in an even layer and roll it up again, without parchment. Place in refrigerator for at least 30 minutes.