Fish solyanka in a frying pan recipe. Cooking fish solyanka in a frying pan. Classic recipe for fish solyanka

4. Fish solyanka in a frying pan

Table 3

Name

Mass added fish
Stewed cabbage
Pickles

Tomato puree
Bulb onions
Cheese or crackers
Table margarine
Weight semi-finished
Goth mass. Solyanki
Marin fruits.

Product preparation:

Cut the cod into boneless, skin-on fillets and wash. Soak the cabbage in salted water, wash and chop. Wash and chop pickles, capers, onions, olives, lemon.

Cooking technology:

Fillet with boneless skin or pre-scalded portioned pieces with skin without cartilage are cut into pieces weighing 25-30 g, placed in a greased dish, add chopped pickled cucumbers, broth and simmer until tender. Then add capers, sautéed tomato puree and onions, spices, bay leaves and boil for 8-10 minutes in a sealed container.

A layer of cabbage is placed on a greased frying pan, pieces of fish are placed on it along with a side dish and the sauce in which it was poached, and a layer of the remaining cabbage is placed on top. The surface is leveled with a knife, sprinkled with cheese or breadcrumbs, poured with fat and baked for 10-15 minutes.

Quality requirements, conditions and periods of their storage:

Consistency - soft, juicy;

Color - brown-red;

Taste - stewed vegetables, fish;

Smell - the ingredients of the dish;

Implementation time within 30-40 minutes.

Fish solyanka in a frying pan is served in a portioned frying pan placed on a snack plate with a carved paper napkin. The dishes are placed to the right of the guest. Spread with a dessert spoon; When on holiday, a slice of lemon, olives, and pickled fruits are placed on the hodgepodge. The hodgepodge serving temperature should not be lower than 65 °C.

Rice. 4 Cooking diagram

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Introduction

Fish is an essential food product. In terms of its chemical composition, it is slightly inferior to the meat of domestic animals, and in terms of the content of minerals, vitamins and the degree of digestibility of proteins it is superior to meat. Fish contains: proteins, fats, minerals, vitamins, and extractives. Proteins contain essential amino acids necessary for the body to build new cells and tissues, which is why fish proteins are called complete. Due to its structure, fish is very easily absorbed by the human body. Fat content affects the taste of fish and its culinary use. Fat melts well and is absorbed by the human body, and the presence of vitamins significantly increases its value. Extractive substances pass into the broth during heat treatment. They consist of keratin, which stimulates appetite and secretory activity of the stomach.

Flour confectionery products are of great importance in human nutrition. The basis of these products is flour, which contains starch and vegetable proteins. In the human body, starch is converted into sugar and serves as one of the sources of energy. Proteins are plastic materials for building cells and tissues. Thanks to the use of eggs, fats and other fat-rich foods in confectionery products, the vitamin content increases.

The purpose of the written qualifying work is to study the technology of preparing “Fish solyanka in a frying pan” and the preparation of rich unleavened dough and products from it “Juicy with cottage cheese”.

Among the tasks are the following:

· Become familiar with the receipt of products at the POP.

· Study the organization of the workplace when preparing Fish Solyanka in a frying pan and Juicy with cottage cheese.

· Study the technology of preparing fish Solyanka in a frying pan and Juicy with cottage cheese.

· Work out the technology for preparing Fish Solyanka in a frying pan and Juicy with cottage cheese.

· Calculation of the cost of dishes.

1. Safety precautions, personal hygiene of the cook

The first thing you need to start with is safety precautions, personal hygiene of the cook. All workers must know the rules of safety and industrial sanitation. Persons who have passed safety exams and a sanitation test are allowed to work, before entering work and undergoing induction training directly at the workplace, and then periodically, at least once a year.

All equipment must be maintained in good repair and in a sanitary condition. Wires and cables to portable electrical equipment should not touch wet or hot surfaces.

In POP, cases of injury are associated with the process of cooking; injuries include: burns, cuts when chopping food, injuries when working on faulty equipment without damage to dangerous places and noticeable grounding.

To avoid accidents at POP.

1. Wear overalls, tuck hair under a hat, sleeves should be fastened to the hands, and wear comfortable shoes.

2. Put the workplace in order, do not block the passages.

3. Inspect the inventory and make sure it is in good condition.

4. When inspecting the equipment, check:

a) correct assembly;

b) reliability of machine fastening;

c) presence and serviceability of grounding;

d) serviceability of the ballast;

d) presence and serviceability of the fence.

Personal hygiene requirements for catering workers:

It is necessary to keep the body clean.

Wash your hands thoroughly up to the elbow.

Take a shower daily.

Hair must be pulled back or cut short.

You can straighten your hair and comb your hair only in the restrooms.

Use cosmetics in moderation and do not use strong-smelling perfumes.

Have short-cut nails, no varnish.

Do not wear jewelry or watches.

There should be no pustular wounds on the hands.

You cannot start work with colds.

Sanitary clothing is put on in the following sequence: shoes (wash hands), hat, robe.

Do not use pins when pinning clothes.

Do not put foreign objects in your clothing pockets.

Before leaving the production premises, remove sanitary clothing.

Change clothes when dirty.

Store sanitary clothing separately from outer clothing.

The sanitary regime of behavior obliges catering workers to monitor the cleanliness of the workplace, equipment, utensils and utensils. Smoking is prohibited in industrial and commercial premises. It is also forbidden to eat food in production workshops, as food residues contaminate work tables.

2. Organization of the workplace when preparing fish solyanka in a frying pan.

2.1 Receipt of products at the POP:

Depending on the size, incoming fish are divided into small (up to 200 g), medium (1 - 1.5 kg) and large (over 1.5 kg). The culinary use of fish and the method of processing it, as well as the amount of waste generated, depend on this. Waste refers to food and technical residues formed during the process of mechanical culinary processing. Small fish are prepared whole, medium fish are cut into large pieces or filleted, large fish are plated.

Catering enterprises use fish of various types of industrial processing: uncut, gutted with the head and gutted, headless, as well as special cutting (semi-finished product). Defrosting fish. Most fish comes in frozen form. It is defrosted in air, in water, or in a combined way. The faster the fish is defrosted, the better its taste and ability to retain moisture are preserved.

All types of boneless fillets, large fish: sturgeon, catfish, saber fish, notothenia, gutted fish with loose tissue, and specially cut carcasses (greenling, pollock, ice fish) are defrosted in air at room temperature.

The fish are placed in one row on tables or racks in the procurement workshop and kept for 4-10 hours. The defrosting time depends on the size of the fish. Large blocks of industrially produced fish fillets are defrosted, without unrolling the paper, in a cold room for 24 hours to a temperature in the thickness of the layer of -2°C, so that there is no large loss of juice. Since the outer layers of the fillet defrost faster than the inner ones, they are periodically separated from the block.

When defrosting in air, the weight loss of fish is 2% due to the released juice and evaporation of moisture from the surface.

Scaled and scaleless fish are thawed in water. Cold water with a temperature of 10-15°C is poured into the bath and frozen fish is added. For 1 kg of fish take 2 liters of water. Small fish are defrosted for 2-2.5 hours, large fish - 4-5 hours. Increasing the time leads to a deterioration in the quality of the fish. Due to the absorption of water and swelling of tissues, the weight of the fish increases by 5-10%. But at the same time, the amount of minerals in the fish decreases. To reduce these losses, salt is added to the water (from 7 to 13 g per 1 liter of water).

Some types of uncut ocean fish (goby, ocean mackerel, Far Eastern mackerel) are defrosted using a combined method. It is placed in cold water for 30 minutes, salt is added (10 g per 1 liter), then taken out, the water is allowed to drain and it continues to be defrosted in air until the temperature in the muscle mass is 0°C.

2.2 Primary processing of fish and production of semi-finished fish products

Cutting fish into fillets (layering).

Fish weighing more than 1.5 kg is filleted by flattening it, and then cut into portions.

To obtain fillets with skin, costal and vertebral bones, the fish is cleaned of scales, the fins and head are removed, the abdomen is cut and the entrails are removed, then washed and dried.

After this, starting from the head or tail, cut off half the fish (fillet), moving the knife parallel to the spine, but so that no flesh remains on top of it.

As a result of this layering, two fillets are obtained: a fillet with skin and rib bones (upper fillet) and a fillet with skin, rib and vertebral bones (lower fillet).

Both resulting fillets are cut crosswise into portioned pieces, but the weight of the pieces with the vertebral bone should be 10.

To remove the vertebral bone, the bottom fillet is turned over and placed on a board, skin side up. Starting from the side of the head or tail, trim the flesh and cut it off the vertebral bone, leaving the spine on the board.

In this way, both fillets are obtained with skin and rib bones, which are then cut crosswise into portions. The amount of waste with this cutting method will increase by 7 - 10%.

The fillet with skin and rib bones is placed on a board, skin side down, and starting from the thicker part of the back flesh, the rib bones and internal fin bones are cut off. The resulting fillet is cut crosswise into portions. In this case, waste amounts to 48 - 49%.

To obtain a clean fillet, the skin is removed.

To do this, place the fillet on a cutting board, skin side down, and cut the flesh down to the skin from the tail side; stepping back 1 cm from its end (the incision is made carefully so as not to cut through the skin), it is more convenient to cut the fish into fillets without skin and bones; the skin is left with scales without removing it at the beginning of processing.

Skinless and boneless fillets are cut crosswise into portions or used to prepare cutlet mass, dumpling mass and minced meat.

The amount of waste when processing fish into clean fillets ranges from 50 to 68%.

2.3 Cooking “Fish solyanka in a frying pan”

The prepared pieces are placed in a greased bowl, chopped pickled cucumbers and broth are added and simmered until cooked. Then add capers, sautéed tomato puree and onions, spices, bay leaves and boil for 8-10 minutes in a sealed container.

A layer of stewed cabbage is placed on a greased frying pan, pieces of cooked fish are placed on it along with a side dish and the sauce in which it was poached, and a layer of remaining cabbage is placed on top. The surface is leveled with a knife, sprinkled with cheese or breadcrumbs, poured with fat and baked for 10-15 minutes.

When on holiday, a slice of lemon, olives, and pickled fruits are placed on the hodgepodge.

Dishes from fish of the sturgeon family can be prepared with the addition of cartilage (25, 20 g), changing the yield accordingly.

Cooking technology for stewed cabbage.

Fresh cabbage cut into strips is placed in a cauldron in a layer of up to 30 cm, broth or water (20-30% of the mass of raw cabbage), vinegar, fat, sautéed tomato puree are added and simmered until half cooked with occasional stirring. Then add sautéed carrots, roots and onions, cut into strips, bay leaf, pepper and simmer until tender. 5 minutes before the end of stewing, season the cabbage with flour sauteing, sugar, salt and bring to a boil again.

If fresh cabbage is bitter, scald it for 3-5 minutes before stewing. When preparing a dish of sauerkraut, vinegar is excluded from the recipe by adding a small amount of broth or water, and the amount of sugar is increased to 10 g per serving.

If stewed cabbage is prepared with bacon or smoked brisket, then they are pre-fried and placed in the cabbage at the beginning of stewing. The fat rendered when frying bacon or brisket is used to sauté vegetables.

Fish solyanka, of course, is served with sauce (sour cream, white main, tomato). You can serve it with the sauce, or you can add it to the hodgepodge during cooking (grease the surface on top of the hodgepodge) and bake along with the sauce.

Technology for preparing tomato sauce.

The sifted flour is dried in the oven until slightly creamy in color, avoiding burning, stirring occasionally to remove lumps. Properly browned flour should have a slightly creamy color. The flour is cooled to 60-70 °C, a quarter of the hot liquid is used and kneaded until a homogeneous mass is formed, then the remaining liquid is gradually added and brought to a boil. Finely chopped roots and onions are simmered, tomato puree is added, and stewing continues for another 15-20 minutes. Place prepared stewed vegetables in the sauce and cook for 25-30 minutes. At the end of cooking, add salt and sugar. Strain the finished sauce, rubbing the boiled vegetables, and bring to a boil. Tomato sauce serves as the basis for the preparation of derivative sauces. When using it on its own, tomato sauce is seasoned with citric acid (0.5 g) and butter (30 g). Tomato sauce is served with dishes of boiled, poached, baked fish and fish cutlets, baked meat dishes, and vegetable dishes for children of the second age group.

Fish Solyanka is served in a frying pan at t70 - 75? C; the finished Solyanka is not placed on a dish, but placed on a portioned plate on which napkins are neatly and beautifully laid out. Place olives cut into circles on top of the Solyanka, decorate with slices of sliced lemon and sprinkle with fresh parsley and dill. Served with tomato, sour cream and other sauces. It is sold within 8-12 hours by storing it on a steam table.

Color: Light brown.

3. Organization of work in the preparation of rich unleavened dough and products made from it “Sochni with cottage cheese”

3.1 Preparation of raw materials

To prepare the dough and filling, only fresh and high-quality products are used: dietary eggs, category 1, premium flour, sour cream and milk, fresh butter. Eggs can be used whole, or melange can be used, but be sure to check the eggs for good quality.

Flour with strong gluten is used; the flour is sifted before cooking to make the product more airy. Sugar must be dry, without foreign tastes and odors; sugar gives the product a sweet taste, increases its calorie content and changes the structure of the dough. Eggs must be checked for good quality; before use, the eggs are disinfected and then washed well. If it is egg powder, then it is diluted with warm water so that it swells for 30 minutes, the melange is defrosted before use, and the jar is first disinfected. Melange must be filtered after it has been defrosted and used immediately. Sour cream must be fresh and of excellent quality. Margarine is free of foreign tastes and odors; it can be cleaned if necessary. The cottage cheese is fresh, not lost, without foreign tastes or odors.

3.2 Preparation of rich unleavened dough and products made from it.

Manual kneading of dough.

The flour is sifted onto the table in the form of a slide, having previously mixed it with soda. Make a funnel in it, into which the strained solution of sugar and acid, eggs and softened butter are poured, mix everything well and mix quickly.

Mechanical kneading of dough.

First, by slowly rotating the lever, the margarine is softened to a plastic state within 5...8 minutes. Sometimes when mixing the butter, liquid is released, in which case it is necessary to add a little flour. Separately prepare a solution of acid and sugar in water, mix it with eggs, filter through a sieve with cells with a diameter of 1...2 mm and gradually pour in softened butter. Lastly, add flour, previously mixed with soda. After adding flour, knead the dough for no more than 1 minute so that the soda does not decompose.

Unleavened butter dough - tender, light, plastic. Drawings made from it are perfectly preserved during baking. Therefore, pies are distinguished by their decorativeness, colorfulness, and abundance of decorations.

Cooking technology makes it juicier with cottage cheese.

The unleavened dough is kneaded and kept in the cold for 1 hour, after which it is rolled out into a layer 0.5 ... 0.8 cm thick and flat cakes are cut out of it with a jagged round notch. Lightly roll them out and give them an elongated shape. One edge of the flatbread is greased with melange, the minced meat is placed and covered with the other edge of the flatbread. The surface is greased with egg. Bake at 230-240 C?.

Preparing the curd filling.

The cottage cheese is rubbed, eggs, flour, sugar, vanillin are added and everything is thoroughly mixed.

Serve juicier with cottage cheese.

The finished juices are placed on a beautiful dish and sprinkled with powdered sugar.

4. Practical part

After studying the theoretical part, you need to work on the following dishes:

1. Fish solyanka in a frying pan.

2. Juice with cottage cheese.

For the preparation of fish dishes and confectionery, high quality raw materials were used that meet GOSTs and standards. All products have undergone pre-processing and organoleptic quality assessment.

1. Cooking fish solyanka in a frying pan:

During preparation, the following methods of mechanical processing of raw materials were used (cleaning, washing, gutting fish); (cleaning, slicing, washing vegetables).

Heat treatment of raw materials (poaching, frying, stewing, baking).

The prepared dish is designed for one serving and the yield of the finished dish will be 120 grams.

Organoleptic characteristics of fish solyanka in a frying pan.

Appearance: golden, well-baked crust.

Color: Light brown.

Consistency: soft, juicy, typical for this type of dish.

Taste and Smell: fish and vegetables, without foreign tastes and odors.

Capers were used as a new type of raw material; they significantly improve the taste of the dish and go well with fish thanks to their piquant, islandy, slightly tart, sour, slightly mustardy taste. Capers have a strong aroma thanks to mustard oil, which appears when the plant stem is crushed. Also, due to their sour and slightly salty taste, black olives and capers go well with fish and vegetables.

Fish solyanka in a frying pan is decorated with black olives, parsley and dill, and lemon slices.

2. Cooking juicier with cottage cheese:

During preparation, the following methods of mechanical processing of raw materials were used (washing, stripping, straining, molding).

Heat treatment of raw materials (baking).

The prepared dish is designed for one serving and the yield of the finished dish will be 100-120 grams.

Organoleptic characteristics of this product:

Appearance: the product has retained its shape, without damage. Fluffy and golden brown crust.

Consistency: the cottage cheese is juicy, the dough is soft.

Color: Light brown for the product, creamy for the cottage cheese.

Taste and smell: moderately sweet, cottage cheese. Characteristic of these products included in the product.

The finished products are placed on a beautiful dish. Powdered sugar is used to decorate the dish, as it will improve the taste and decorate the dish and the product itself.

Conclusion

fish solyanka butter organoleptic

As a result of the work performed, the technology of preparing fish Solyanka in a frying pan and preparing unleavened dough Sochni with cottage cheese was studied. Fish is rich in minerals and many vitamins, proteins, fats and carbohydrates. Its main benefit lies in the content of fish oil, a natural medicine necessary for the synthesis of vitamin D in the body, which we need for the proper absorption of calcium and phosphorus. For this reason, fish is an indispensable product for everyone. The mechanical processing of fish and filleting, as well as the heat treatment of not only fish but also vegetables, which also play an important role in this dish, have been studied. The rules for serving solyanka and juicier with cottage cheese have also been mastered.

The technology for preparing rich unleavened dough was also developed. Learn how to knead dough manually and mechanically. The preparation of the product itself, its filling and serving rules have been mastered. There are additional (new) products that can be used when preparing these dishes. As a result of the work performed, we can conclude that fish dishes and flour products are widely used in modern cooking.

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Classic recipe for fish solyanka

The form is classic: the recipe for hodgepodge, like Molokhovets’s, is given in the pre-revolutionary edition. There is no point in rewriting this recipe. Firstly, because the preparation is written so slowly that it will take two days. Secondly, assembling such a hodgepodge (or “selyanka”, as they used to say before) is quite problematic in terms of its components. For example, as Molokhovets argued, solyanka should consist of three varieties of fish. At the same time, one fish (whitefish or salmon) must certainly be salted, and the other two must be no less than sturgeon and whitefish or whitefish. Such a creation cannot be called cheap, although it was in the book “Cheap Table at Home” that the recipe was published.

Therefore, we offer you a solution to an ancient recipe adapted to modern realities.

Solyanka soup is made from the following ingredients:

for cooking broth - 2 medium-sized onions, 1 carrot, 0.6 kg of small fish of any kind, parsley root, bay leaf and other spices as desired;
for Solyanka - 0.4 kg of any good fish, juice of half a lemon, several capers, olives, tomato paste - 2 tbsp. l., a couple of small onions, one and a half tbsp. l. flour, a couple of pickles, butter - 1 tbsp. l., black pepper and fresh dill.

Important: This is a classic recipe with pickles and capers.

If you don’t have capers, you can do without them. But it is better not to replace pickled cucumbers with pickled cucumbers, so as not to lose their inherent pungency.

Preparation:

We cook a strong broth from small fish. Place coarsely chopped carrots, onions and parsley roots in a dry frying pan and fry for two or three minutes. After gutting and washing the fines, place them together with the fried vegetables in a saucepan and fill with 2 liters of water. As soon as it boils, remove the foam, add salt and peppercorns, boil everything for about seven minutes, after which you need to strain the liquid.
Cut the fish fillet into medium-sized pieces, cut the onion into cubes, and cut the pickled cucumber into strips.
Fry the onion in butter and add flour to it. After frying it for a couple of minutes, add a little fish broth and, stirring until smooth, add cucumbers and tomato paste. Simmer for another five minutes, stirring, and then transfer to a separate pan.
Pour the rest of the broth into the same pan, boil and add chopped fish fillets, olives, capers and pepper with salt to taste. Boil for another 10 minutes, add lemon juice to taste and serve, placing a circle of lemon and herbs on a plate.

Recipe from Yulia Vysotskaya

We are not sure that this recipe is actually from Yulia Vysotskaya, but that is what they call it. But you can see for yourself that it’s delicious.

Fish solyanka is one of the easiest first courses to prepare.

For this hodgepodge we will need:

100 g of fresh red and white fish fillets, as well as 100 g of salted pink salmon;
750 g fish broth;
half a glass of pickle from barrel cucumbers;
Art. spoon of lemon juice;
five crayfish;
a couple of pickles;
one tomato;
one onion and one carrot each;
some capers;
a handful of olives;
some pickled mushrooms;
1 tbsp. spoon of vegetable oil;
salt, pepper, parsley and dill.

Cooking:

Boil crayfish in salted water, peel;
Cut the carrots and parsley into strips;
Combine fish broth with boiled brine, add fried vegetables;
In a separate bowl with a thick bottom, dissolve the butter, add chopped onions and peeled tomatoes, simmer without frying until the onions become transparent;
Cut the cucumbers into small cubes, fish, including salted fish, into pieces, and mushrooms into halves;
Place all ingredients into a saucepan with onions and tomatoes, add broth and place in the oven for 15 minutes over low heat.

When serving, garnish with a slice of lemon and chopped herbs.

With mushrooms

With potatoes and champignons or other mushrooms you get a simple and tasty fish soup.

For about a kilogram of fish you will need a couple of onions, carrots, potatoes and pickles, a dozen olives, 100 g of champignons, a couple of tablespoons of butter, tomato paste. Any fresh herbs will come in handy, as well as salt and freshly ground black or white pepper.

Cook broth from bones and fish heads, adding one onion and carrot for flavor. Remove everything unnecessary and strain.
Lightly fry carrots and onions in vegetable oil. After ten minutes, add chopped cucumbers.
Put chopped potatoes into the strained fish broth, cook until half cooked, then add pieces of fish and cook for about five minutes over low heat.
Add the fry and halved mushrooms to the hodgepodge and let simmer for five to seven minutes.
The last thing to add is tomato paste stewed in butter.
After letting the soup simmer for a few more minutes, turn off the heat and leave to steep for a quarter of an hour. Serve with greens.

Thick and aromatic country-style soup

This soup can also replace a second course, it is so rich and thick. It is also called Karelian.

A very tasty hot dish will delight any hungry guest.

For half a kilo of fish (preferably salmon species) you need:

fish soup set;
five potatoes;
one onion;
butter;
a liter of milk or half and half with cream;
spices - pepper, salt, dill, bay leaf.

Cook broth from the set with spices. Fry the onion in oil until translucent. Cut the potatoes into cubes, and the fish into longitudinal pieces. Place the potatoes in the broth so that they are covered with liquid. After cooking until half done, add the onion and fish and cook for a little while. Pour in the heated milk (or cream) and cook the potatoes until tender. Remove from heat, sprinkle the soup with pepper, and leave for a little while. This soup is served with dill and dark bread, also flavored with sour cream.

Delicious salmon soup

An easy, simple and quick soup made from a soup kit or a couple of salmon steaks.

Solyanka in a frying pan is one of the best dishes of Russian cuisine. For the festive table it is prepared from sturgeon, stellate sturgeon, sterlet, and beluga. For a regular menu, you can use any non-bony fish, and prepared fillets are best.

Products:

For 500-600 grams of fish

1000 gr. cabbage,
2 tbsp. spoons of butter,
2 tbsp. spoons of ground crackers,
2 pickled cucumbers,
50 gr. capers, olives, olives,
1 tbsp. spoon of grated cheese,
1.5 lemons; for stewing cabbage:
4 tbsp. spoons of tomato puree,
2 heads of onions,
2-3 tbsp. spoons of ghee or melted lard,
1 tbsp. spoons of salt and sugar.

Fish solyanka recipe

1. Chop the cabbage into strips, put it in a bowl, pour in a little water, add spices, cover the bowl with a lid, and simmer the cabbage.

2. When the cabbage is warmed up well, reduce the heat significantly.

3. Lightly fry the chopped onions. At the end of frying, add tomato puree, salt, sugar, sprinkle with flour. Mix with cabbage and simmer until softened, approximately 1-1.5 hours.

4. Scald the prepared sturgeon fish, rinse with water and, without removing the skin, cut into pieces (30-40 grams each), then scald again, rinse and place in an oiled saucepan along with chopped pickles (without skin and seeds).

5. Pour in hot water so that the liquid covers only half of the food. Cover the dish with a lid and put on fire.

6. When the liquid boils, add capers, olives, olives.

7. Place half of the seasoned stewed cabbage on the bottom of a well-greased frying pan, place the fish on top along with cucumbers and sauce and cover with a second layer of cabbage. Smooth the surface, sprinkle with grated cheese and ground breadcrumbs, sprinkle with oil.

8. Place in the oven.

9. Decorate the finished dish with lemon slices, black olives, and olives.