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Taco with Chinese cabbage

  • tortilla unleavened bread - 6 pieces (or buy ready to bake yourself)
  • cabbage - 0.5 units (small head)
  • spring greens - 1 cup (chopped)
  • onions - 1pieces (white or red)
  • main filling - 3 cups (stewed or baked until cooked meat, fish or cheese)
  • sauce - 6 tablespoons.spoons (any favorite sauce or mayonnaise)

cut off from the bottom third of Chinese cabbage with stiff stems and set aside (this part can be used in stews), the soft part of the cabbage chop is not very small pieces.Greens wash, shake of the raw water (or allow to dry on a towel) and chop finely not really.Use herbs, which taste like the most - parsley, cilantro, dill, basil, etc.If you use a meat or fish for the filling, remove all the bones, fillets mash with a fork or mince, then mix with the sauce.Convenient to use roasted beef.If you make cheese tacos, then rub cheese on a coarse grater, and mix with the sauce.Now it's time to mix herbs and basic stuffing, divide it into 6 equal parts and put inwa

rds bent in half tortillok.Sprinkle with chopped cabbage (it is much more tasty traditional salad), decorate with greenery, put on a plate and serve.

Servings: 6

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