Omelet with cabbage stuffing

Omelet with cabbage stuffing

Ingredients:

Eggs – 6 pieces
Water – 6 tablespoons
Salt, pepper, paprika, parsley
Vegetable oil – 6 tablespoons

Stuffing:
Cabbage – 1 head of the average sizes
Bulb of the average sizes
Olive oil – 3 tablespoons
Salt – 1,5 teaspoons
Black pepper – ? teaspoons
Sour cream – 250 ml
Cheese polished – 150 g
Garlic – 3 cloves

Quantity – 3 big omelets

Wash up, clear, cut on 2 parts and small chop.
Clear and small cut onions.
In frying pan heat olive oil (3 tablespoons) on average fire. Roast onions (about 2 minutes), periodically stirring slowly. Add cabbage. Pepper and salt. Podtushite about 15-20 minutes, constantly stirring slowly that weight has not burned slightly.
In average kastyulyu lay out sour cream and put on average fire to warm up a little, but not to cook!
Grate cheese. Place half of polished cheese in pan with sour cream. Squeeze out 3 garlic gloves there. Mix everything.
Add the ready swept-away sauce to cabbage which has to be already rather soft. Mix everything carefully and remove from fire.
One omelet requires 2 eggs, 2 tablespoons of water, pinch of pepper, salt and paprika.
In big frying pan heat vegetable oil and pour out frothed eggs there. On cooking about 5 minutes will leave, but do not overturn.
As soon as the omelet was fried thoroughly, vylozhy third of cabbage stuffing on one half of omelet, and the second close stuffing. Remove from fire. Strew with the remained cheese and parsley.

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