/ / Tako Recipe with Pekinese cabbage

Tako's recipe with Pekinese cabbage

  • Fresh tortillas tortillas - 6 pieces (buy ready or bake yourself)
  • Peking cabbage - 0.5 Pieces (small head)
  • Spring greens - 1 Glass (chopped)
  • Onion - 1 piece (white or red)
  • The main filling is 3 cups (stewed or baked until ready to eat meat, fish or hard cheese)
  • Sauce - 6 items. Spoons (any favorite sauce or mayonnaise)

Cut off the lower third of the Peking cabbageRigid stems and postponed (this part can be used in stews), a soft part of cabbage to chop not very small pieces. Wash greens, shake off raw water (or allow to dry on a towel) and chop it not very finely. Use greens, the taste of which you like most - parsley, coriander, dill, basil, etc. If you use meat or fish for filling, then remove all the bones, crush the fillet with a fork or pass through a meat grinder, and then mix with the sauce. It is convenient to use fried minced meat. If you are making cheese tacos, then rub the cheese on a large grater, and mix with the sauce. Now is the time to mix the greens and the main stuffing, divide it into 6 equal parts and lay out the tortillum bent in half. Sprinkle with chopped cabbage (it is much tastier than a traditional salad), decorate with greens, put on plates and serve to the table.

Servings: 6

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