• 200 g white cabbage (you can substitute Savoy or Brussels);
  • 1 tsp. dry granular yeast;
  • 1 garlic clove;
  • wheat flour – 400 g;
  • vegetable oil;
  • 1 Cup of warm water;
  • salt to taste.


  1. The first step is to prepare the cabbage. For this purpose it is washed and very finely chopped with a sharp knife or using a special grater. Then in a pan pour oil and put on fire. After it is strained, osypaetsya cabbage. It is roasted on mild fire.
  2. When the cabbage is almost ready, it is necessary to add the pre-chopped garlic. The finished cabbage should not be too fried, but soft (if needed add some water).
  3. Before you make the dough, you need to mix the yeast with lukewarm water and a pinch of sugar. When they start to rise, then poured them in a deep container, pour there in the sifted flour and salt. Then knead the dough.
  4. When the dough is ready, it should stir in the cooled cabbage (fold it if necessary in a colander to glass liquid). Then it should be removed to a place where there is enough heat and be sure to cover with a cloth.
  5. When the dough is good and it will have a characteristic sour smell, you can start forming the rolls. The dough should roll into a roll (not too thin), then cut into small pieces of approximate length equal to 4 inches. Each piece of roll in a small amount of flour and form a bun.
  6. Grease a baking sheet with vegetable oil and place the prepared rolls. They need to cover with a cloth and wait until they come.
  7. Then the pan must be put in the preheated to 220 degrees oven. They are prepared approximately one-third hour (20 minutes). Cabbage rolls are best eaten whilst warm.