Charlotte does not always act as a dessert; she also has another role, more significant, in a lunch version: with cabbage. The dough in this case is also liquid, and it is most often prepared with mayonnaise. Housewives love to cook such charlotte because it always turns out successful, without any problems.
Mayonnaise dough
Why on mayonnaise? Because it performs the same role for charlotte as whipped whites do for pancakes: the dough becomes porous and airy. In addition, the presence of mayonnaise makes the pie more fragile, delicate and tender.
Many housewives today are hostile to mayonnaise, even insulting the wonderful recipe for French sauce. The presence of numerous E in it, of course, does not add to its popularity, no doubt. But nothing prevents you from making this sauce yourself.
Mayonnaise consists in the classic case of vegetable oil, yolks and lemon juice; it is easy to beat with a mixer - it takes a few minutes. Make the sauce at home and put it in the cabbage charlotte. You will see for yourself what an incomparable dish you will create!
The dough for cabbage charlotte is usually prepared with mayonnaise, kefir and sour cream. If you use only kefir, the dough will be less fatty and have a neutral taste. Mayonnaise adds calories, but the taste of the pie becomes much more interesting, and the pie itself becomes more fluffy and richer.
Features of cabbage filling
In order for the cabbage charlotte to really turn out successful, you need to pay close attention to the filling. As a rule, there is a lot of it in the pie, and the taste primarily depends on it.
The cabbage can be very young, then the pie will turn out unusually tender. But an old, stale one will also work, it just takes longer to prepare for baking. Charlotte with mature, aged cabbage will have a richer taste, and the pie itself will be more satisfying.
Handling cabbage of different ages is different.
- Young forks can be placed raw, chopped and lightly crushed in the palms. If you simmer, it doesn’t take long at all, about 10 minutes.
- Regular cabbage, which is no longer considered young, is either scalded with boiling water and left for 10 minutes, or simmered in a frying pan until soft.
- Charlotte, made from cabbage stewed in milk, has a particularly delicate taste. The cabbage is chopped and fried in oil, then a little milk is poured into it. Simmer for 30 minutes.
- It is not at all necessary to take only white cabbage. We tried baking with both Peking and Savoy. This cabbage is softer, you don’t need to stew it, just mash it with salt. It should be seasoned with dill, cumin, cardamom or nutmeg. But don't overdo it.
- The cabbage filling can be supplemented by adding boiled or fried meat, rice, mushrooms with onions and carrots, herbs, chicken, sausage, bell pepper, grated cheese, etc. Cabbage goes well with boiled eggs, so they go with it in many recipes. And various additives to the filling completely change the taste of the charlotte, so without changing the dough, you can pamper your family with a pleasant variety.
- If we are talking about cabbage charlotte, it is better to lay out the dough and filling in layers: dough, then filling, then dough again. The pie then turns out to have a more solid appearance, and it bakes better and has a beautiful crust on both sides.
Let's move on to specific recipes.
Charlotte on mayonnaise with cabbage and boiled eggs
Ingredients:
- cabbage – ½ head;
- flour, 1 tbsp.;
- 3 tbsp. l. mayonnaise;
- baking powder – 2 tsp;
- eggs in the dough - 3 pcs.;
- eggs for filling – 5 pcs.;
- 1 pinch of salt;
- 200 ml sour cream;
- 1 onion;
- fresh or dried dill;
- pepper.
How to cook:
- Shred the cabbage, peel and cut the onion. Fry the onion in a frying pan, then add cabbage to it. You need to simmer them together over low heat so that the cabbage softens. If the head of cabbage is stale and hard, then you will have to keep the vegetables under the lid for about 40 minutes. When the cabbage pieces become limp and settle in the frying pan, you need to add dill, chopped or dried.
- Boil the eggs intended for filling hard and cut into cubes. When the cabbage and onions are ready, mix them with eggs, pepper and salt. Turn on the oven.
- For the dough, mix mayonnaise, sour cream and eggs. This is done in a mixer, flour and baking powder are also added there.
- Cover the bottom of the mold with parchment, spread the filling on it and pour the dough on top. The charlotte is baked for 40 minutes until browned.
Salt must be added carefully, since some varieties of mayonnaise are salty.
Charlotte with cabbage on mayonnaise and kefir
Ingredients:
- young white cabbage – ½ head;
- 200 g flour;
- baking soda – ½ tsp;
- 100 ml mayonnaise;
- carrot – 1 pc.;
- 150 ml kefir;
- salt;
- 3 eggs;
Kefir imparts tenderness to the dough, but only when it is fresh. The fresher the kefir, the more fluffy and tender the dough.
Cooking method:
- Put the soda in the kefir and let it quench. Mix eggs with mayonnaise, add, then mix with kefir and flour. The dough should be homogeneous, as thick as for pancakes.
- Roughly chop three carrots and fry them in a frying pan. Fry the chopped cabbage along with the carrots, add salt and, after waiting for the vegetables to be fully cooked, sprinkle with lemon juice.
- Cover the bottom of the pan with parchment paper, grease and sprinkle with flour. First, put a little dough on the bottom, less than half. Place cabbage and carrots on top, level and pour in the rest of the dough. Bake in the oven or in a slow cooker. It’s difficult to mess up this quick recipe; it almost always works out.
Cabbage charlotte with meat in a slow cooker
Ingredients:
- shredded cabbage – 300 g;
- flour – 1 tbsp.;
- mayonnaise – 250 g;
- baking soda – 1 tsp;
- sour cream – ½ tbsp.;
- 2 medium onions;
- 6 eggs;
- salt – 1 tsp;
- boiled meat – 300 g;
- 3 boiled eggs.
Cooking process:
- Stew the cabbage until soft, turn the meat in a meat grinder. Cut the onion and fry it separately in oil. Cut boiled eggs into cubes. Mix cabbage with meat, eggs and onions, salt and pepper to taste - we get the filling.
- Stir the baking soda into the sour cream and watch the quenching process begin. When the sour cream is ready, add mayonnaise, remove the eggs, add flour and salt. We beat all this into a homogeneous mixture and get a liquid dough.
- Grease the bowl, put the filling in it and fill it with batter. Bake for 60 minutes, turning on “Baking”.
If the pie is not baked, add time.
Charlotte on mayonnaise with cabbage and tomato paste
Ingredients:
- fresh shredded cabbage – 1 kg;
- flour – 450 g;
- mayonnaise – 1 tbsp.;
- thick tomato paste – 2 tbsp. l.;
- baking soda – ½ tsp;
- kefir – ½ tbsp.;
- 1 carrot;
- onion – 1 pc.;
- 1 egg;
- 1 pinch of salt;
- melted butter – 300 g;
- fresh butter – 100 g;
- pepper.
Let's prepare it like this:
- Melt the ghee. Throw soda into kefir and extinguish it. Then add mayonnaise, egg, pour in liquid oil and add a little salt. Gradually knead the dough, adding flour. It turns out semi-liquid.
- Chop the onion and coarsely chop three carrots. Stew the cabbage in butter with onions and grated carrots, add salt and pepper. When the cabbage is ready, add tomato paste and mix thoroughly. Cover with a lid and simmer for 10 minutes with tomatoes. You can add a little sugar for taste.
- Grease the baking dish. Pour a little dough onto the bottom, lay out all the filling, and then unload all the remaining dough onto it. Let's bake. A golden brown crust forms on top as the pie is ready.
Be sure to grease the mold with butter, not vegetable oil. This will give the charlotte a pleasant milky-creamy taste.
Charlotte on mayonnaise with sauerkraut in a hurry
Ingredients:
- sauerkraut with brine - 2 tbsp.;
- flour – 1½ tbsp;
- soda – 1 tsp;
- mayonnaise – 100 g (can be replaced with melted butter);
- Bulgarian pepper;
- greens – 1 bunch;
- 2 chicken eggs;
- sugar – 1 tbsp. l.
Cooking method:
- We start by whisking eggs and a glass of sugar. Then add mayonnaise and beat again.
- Add cabbage in brine to the whipped mixture. Finely chop the pepper and add it to the general mixture, add chopped herbs.
- Mix all this thoroughly, then add flour and soda, knead again. We get the dough together with the filling, a charlotte blank. It is a mass that is not liquid, but mobile.
- All that remains is to grease the pan, sprinkle with flour, semolina or crackers and bake in the oven for 30-40 minutes. The cake turns out tall and beautiful, just like in the photo.
You can prepare this charlotte in a slow cooker by turning on the “Baking” mode. It will also be very tasty.
The fact is that this recipe is special. Sugar will slightly dampen the acidity of sauerkraut, and in combination with brine it will give the pie a peculiar piquant taste.
Charlotte with cabbage: quick recipe (video)
These different charlottes can be prepared both in the oven and in a slow cooker, using cabbage instead of apples. This pie is light, tasty, and a success at a family meal and in any company. And the housewife can be proud of her excellent baked goods.
Charlotte with cabbage is very easy to prepare. Just like charlotte with apples, it goes well with hot tea for breakfast, but is more nutritious thanks to the cabbage included in the recipe.
Charlotte is a traditionally sweet dish. Usually they try to cook it with apples. Russian charlotte, invented at the beginning of the 19th century in London for the Russian Tsar by a cook who served in his employ, is also prepared not with cabbage, but with sponge cake, Bavarian cream and whipped cream. How charlotte with cabbage came to be is as controversial as the name of the dish “charlotte”.
Products
- cabbage 510 g;
- flour 105 g;
- sugar 8 g;
- ground pepper;
- baking powder 1 tsp;
- eggs 3 pcs.;
- salt.
Preparation
- The cabbage is chopped and then crushed using a blender. Salt and pepper to taste.
- Knead the dough. After breaking the eggs into a bowl, add baking powder, salt, sugar, and flour. Everything is mixed. At the end, add chopped cabbage.
- Pour into a greased mold and place in the oven. Bake for about half an hour at 205 degrees.
- The finished charlotte is cut into pieces and served for tea.
With stewed cabbage
Products per prescription
- sugar 11 g;
- baking powder 15 g;
- salt 5 g;
- flour 105 g;
- cabbage 495 g;
- eggs 3 pcs.;
- milk powder 12 g;
- ground pepper;
- vegetable oil 40 g;
- butter 45 g.
Recipe
- Start cooking with the filling. Wash the cabbage and chop finely. Heat a frying pan with butter, place cabbage in it, fry and simmer for 10 minutes over medium heat. At the end, salt and pepper to taste. If the cabbage is young, you can do without frying. Just shred the cabbage and mash it with salt and pepper.
- From eggs and flour you need to prepare a kind of sponge cake with a small sugar content. Add baking powder. The dough should be fluffy and soft. Add vegetable oil, a spoonful of milk powder and a pinch of salt to the beaten eggs. Add the flour, mix quickly, and pour the dough over the stewed cabbage in a greased form.
- Place the pie in the oven for half an hour. It is baked at a temperature of 220 degrees. If the top burns in the oven, you can cover the pie with foil.
- Served with tea.
Along with cabbage, you can add any products you like (or those you have in the refrigerator) to the recipe for such a pie: ham, cheese, fried champignons with onions, cranberries or sausages.
Charlotte on kefir
Products per prescription
- baking powder 1 tsp;
- sesame;
- salt;
- kefir 245 g;
- cabbage 510 g;
- eggs 3 pcs.;
- dill;
- butter 45 g;
- ground pepper.
Recipe
- Young cabbage is used for this pie. It is cut, chopped, salted and pepper to taste. Simmer in a frying pan in butter for 10 minutes. Add chopped dill to the cabbage to taste.
- You need to prepare a dough using kefir. Break one egg into a bowl with kefir. Salt, add baking powder, add flour and mix. In a separate bowl, beat 2 eggs.
- Line a baking sheet with parchment paper and grease it with oil. Pour some of the dough onto the prepared baking sheet and place the cabbage on top. Pour two beaten eggs over the cabbage. Pour the remaining dough on top and sprinkle the pie with sesame seeds if desired. Bake for 20–30 minutes at 210 degrees. When the cabbage charlotte is ready, cut it and serve with herbs and mayonnaise.
In addition to cabbage, you can add a wide variety of fillings to such a pie: potatoes, mushrooms, minced meat. Charlotte with cabbage and meat will become a nutritious dish, not a light dessert.
Charlotte with cabbage and cheese
Products per prescription
- eggs 2 pcs.;
- kefir 245 ml;
- flour 5 tbsp. l.;
- salt;
- cabbage 495 g;
- pepper;
- dill;
- vegetable oil 1 tbsp. l.;
- hard cheese 95 g.
Recipe
- The cabbage is chopped using a shredder. Crushed as for pickling with your hands with salt and pepper. After heating the frying pan, pour a tablespoon of vegetable oil onto it. Place the cabbage in a frying pan and fry for 5 minutes. Reduce heat and simmer cabbage until done.
- You need to prepare a dough from kefir and two eggs, a pinch of salt and flour. The dough should be liquid. Grease a silicone baking pan with vegetable oil. Place the cabbage in the mold, sprinkle the cabbage with dill. The finished dough is poured on top. Place the pan with the dough in the oven at 180 degrees. After half an hour, take out the pie and sprinkle with grated hard cheese. Place in the oven again for 10 minutes.
- The finished pie is removed from the mold and served with sour cream and a sprig of herbs.
Charlotte with cabbage is prepared from “biscuit” dough with eggs and flour or from dough with flour and kefir. Instead of kefir, you can add low-fat sour cream to the pie. It is not necessary to add baking powder, especially to egg dough. Try to prepare the “charlotte with cabbage” recipe using your own imagination and taste, and it will turn out wonderful.
Bon appetit!
Airy, golden charlotte with cabbage is a delicious, satisfying, easy-to-prepare savory homemade pastry that will help out at any time of the year. Prepared with the addition of stewed sauerkraut, a small amount of vegetables and herbs, charlotte is nutritious, porous, incredibly soft and has a very appetizing salty-sweet taste with a light, subtle sourness. An excellent option for a snack pie, which is equally good either hot or chilled. Try it!
To prepare vegetable charlotte, you will need the ingredients indicated in the list.
Melt and cool the butter/margarine slightly.
Chop onions and bell peppers (frozen or fresh) into small pieces. Chop the parsley and sauerkraut.
Fry onions in 2 tbsp. vegetable oil until soft.
Add the sweet pepper and, stirring, fry the mixture for another 4-5 minutes.
Add sauerkraut and 1 tbsp. Sahara.
Simmer the mixture over low heat, stirring occasionally, for 15-20 minutes, until the cabbage is soft and golden brown.
Turn off the heat, add chopped parsley, as well as salt and ground pepper to taste. Mix everything thoroughly and cool the filling.
Combine 3 eggs with 1 tbsp. sugar and beat everything for a few minutes until the sugar dissolves.
While stirring the mixture, pour in the melted butter/margarine in a thin stream (the butter may be lukewarm, but not hot). Beat for another 2-3 minutes.
Mix sifted wheat flour with baking powder.
In portions of 1-2 tablespoons, stir the flour into the mixture of liquid ingredients until you obtain a dough with a consistency reminiscent of thick sour cream.
When adding flour, focus solely on the consistency of the dough, slightly reducing or increasing the amount of flour if necessary.
Stir the filling into the dough.
Grease a baking dish with a small amount of vegetable oil. I use a mold with a diameter of 24 cm. If you use a mold with a diameter of 20-22 cm, the charlotte will turn out more fluffy.
Place the dough in the pan, smooth it out slightly and sprinkle with sesame seeds if desired.
Bake charlotte with cabbage at 180 degrees for 30-35 minutes. Check doneness by piercing the cake with a wooden skewer in the fluffiest part. The skewer will come out of the finished charlotte clean, without particles of dough.
Cool the finished pie slightly, then remove from the mold and serve.
Charlotte with cabbage is ready.
Charlotte with cabbage is a delicious savory pie, which can be supplemented with other ingredients if desired. Even children will like it.
This baking can be called “lazy” because it is prepared quickly, without requiring any refined ingredients or knowledge of the intricacies of culinary art.
Required Products:
- three eggs;
- five grams of baking powder;
- a spoonful of sugar and a pinch of salt;
- half a kilogram of cabbage;
- 130 grams of flour;
- bulb.
Cooking process:
- First, let's prepare the filling for the pie. To do this, chop the cabbage in any way, chop the onion and fry everything well in a hot frying pan until soft.
- In another container, combine sugar and salt with beaten eggs, baking powder and flour. You should get a thick mass.
- Mix it with softened cabbage and pour everything into the mold. Cover the top with foil and keep in the oven for about 40 minutes at 200 degrees. Then remove the foil and wait another 10 minutes - let the charlotte “reach”.
Cooking option with sauerkraut
Another option for making a pie. It turns out more rich and slightly piquant. It is not advisable to take cabbage with cranberries or other additives, give preference to regular, pickled in simple brine without horseradish, mustard or other “such” spices.
Required Products:
- 350 grams of flour;
- 100 grams of butter;
- two large spoons of sugar;
- 400 grams of sauerkraut;
- two eggs;
- salt and pepper to taste;
- 5 grams baking powder
Cooking process:
- Melt the butter until liquid, combine with sugar, cabbage and egg, stir.
- Add flour and baking powder to this mixture and bring to a thick, homogeneous consistency.
- Pour the contents into the chosen form and place in the oven for 35 minutes, preheating it to 180 degrees.
Jellied cabbage pie with champignons
Such baked goods turn out tender and soft.
Mayonnaise can be replaced with sour cream.
Required Products:
- 150 grams of flour;
- 230 grams of mayonnaise or sour cream;
- 300 grams of champignons;
- three eggs;
- greens to your taste;
- approximately 400 grams of cabbage.
Cooking process:
- Mushrooms need to be cut into small pieces, fried in a frying pan and combined with shredded cabbage and finely chopped herbs. Season the resulting mass with salt and any other spices.
- Pour the contents of the eggs into a bowl, beat lightly, mix with mayonnaise, flour, baking powder and add just a little salt.
- First pour half of the prepared dough into the mold, then the cabbage with mushrooms and cover everything with dough on top again.
- Keep in a hot oven for 45 minutes, setting the heat to 190 degrees. After the specified time has passed, it is better to cool the finished pie and only then serve it.
With minced meat
You can make the pie more satisfying and rich using any minced meat.
Required Products:
- 300 grams of any minced meat;
- two eggs;
- 150 grams of flour;
- bulb;
- 5 grams of baking powder;
- spices to your taste;
- 200 grams of flour;
- 400 grams of cabbage.
Cooking process:
- Combine the minced meat with chopped onion, fry in a hot frying pan, then add shredded cabbage and bring it until soft.
- Mix lightly beaten eggs with sour cream, flour, spices and baking powder.
- First pour a little of the resulting mass into the mold, then lay out the meat and cabbage and add the remaining dough on top.
- Bring the baked goods to a ready-made state for 40 minutes at 190 degrees in a preheated oven.
With sour cream or mayonnaise
Such products in baked goods give them softness and tenderness.
Required ingredients:
- 250 grams of mayonnaise;
- seasonings to your taste;
- a spoonful of baking powder;
- 600 grams of cabbage;
- 250 grams of flour;
- three eggs.
Cooking process:
- We chop the cabbage, preferably into thin strips, and fry until soft in a hot frying pan, not forgetting to season with spices.
- Combine the indicated amount of mayonnaise or sour cream with salt, beaten eggs, baking powder and flour to form a thick, homogeneous mixture.
- Pour part of the mass into the mold, then lay out all the cabbage filling and cover with the remaining dough. Bake the pie in a hot oven for 35 minutes at 190 degrees until everything is browned.
On kefir
Charlotte with cabbage on kefir is one of the most popular recipes for such cabbage pie. It’s tasty and simple, but also profitable, because kefir can be used already slightly acidified.
Required Products:
- a spoonful of baking powder and a pinch of salt;
- three eggs;
- 100 grams of flour;
- a glass of kefir;
- greens to taste;
- 70 grams of butter;
- 150 grams of cabbage.
Cooking process:
- We cut the cabbage and greens in any way, connect them together and immediately send them to the baking dish. Melt the butter and pour in the contents.
- Mix the beaten eggs with kefir, salt, flour and baking powder, stirring constantly to form a homogeneous mass.
- Pour it into the mold where the cabbage and butter lie, and put it in the oven for 40 minutes. It is optimal to bake such a pie at 180 degrees - it will not burn and will be baked.
In a slow cooker
Cabbage pie in a slow cooker is a simple recipe that is probably familiar to many.
Required Products:
- 400 grams of cabbage;
- three eggs;
- a spoonful of salt and half a spoonful of baking powder;
- 130 grams of flour.
Cooking process:
- In the bowl of the multicooker, in the “Frying” mode, bring the chopped cabbage to softness, lightly salt it.
- In a separate container, combine the beaten eggs with flour and baking powder. Pour this mixture into the cabbage, mix everything well and turn on the device in the “Baking” mode for 65 minutes. After this time, the dish is completely ready to serve.
Required Products:
- 150 grams of flour;
- 5 grams of baking powder;
- three eggs;
- salt to your taste;
- 400 grams of cabbage;
- 150 grams of cheese.
Cooking process:
- Chop the cabbage into strips and cook until soft in a hot frying pan, not forgetting to add a little salt. When it cools down, mix it with grated cheese.
- In a deep bowl, lightly beat the eggs, combine with flour and baking powder, and bring to a homogeneous mixture.
- Pour some of the dough into the mold, then distribute the filling over it and cover it with the rest of the dough.
- Place in a hot oven and wait for at least 30 minutes. The pie is baked at 190 degrees until golden brown. After this, it is better to cool it and only then serve it.
Despite the fact that traditional charlotte involves a combination of batter and apples, vegetable dishes prepared using a similar method have become widespread. The taste of cabbage is perhaps best revealed in vegetable charlotte - such pies turn out juicy, appetizing, striking with an unusual taste contrast. The nutritional properties of the dish are also a pleasant bonus, because the dough contains carbohydrates, that is, the body’s main energy resource, and the filling supplements them with a vitamin complex, fiber and microelements, the most valuable of which are calcium, potassium, zinc, manganese, iodine, phosphorus, and iron. But the most important thing is that the recipe for charlotte with cabbage in the oven does not contain any difficulties and will be understandable even for a novice cook.
Dishes like cabbage charlotte were prepared back in the days of ancient Rus'. They were valued for their availability, simplicity and healing qualities, and therefore were equally often found in the everyday life of peasants and wealthy philistines. Such a dish, adapted to modern conditions, involves the use of the following ingredients:
Preparation begins with preliminary preparation. Leaves taken from a young head of cabbage can be simply washed and crushed with your hands, but the stale vegetable will have to be lightly boiled. Then the cabbage is chopped into medium-sized slices and placed in a frying pan greased with a small amount of vegetable oil. Peeled and finely chopped onions are also added there. Vegetables are fried for 7-10 minutes.
Beat eggs into a large deep container, add sugar, salt and pepper, mix everything thoroughly. The flour is sifted and mixed with baking powder, the resulting powder is gradually added to the eggs, constantly kneading the dough. When the dough becomes completely homogeneous, distribute it evenly. A deep baking tray is greased with vegetable oil or covered with parchment, and then filled with dough mixed with the filling. The top of the baking sheet is tightly covered with foil.
The dish is sent to the oven, preheated to a temperature of 210-230 degrees, and kept there for about 40 minutes. After this time, remove the foil and continue baking the charlotte for another 10-15 minutes. This will help form a crispy golden crust on the surface.
Kefir dough
If you are on a diet or simply trying to limit the amount of fast carbohydrates entering your body, give preference to other dairy products. Charlotte prepared on their basis does not require pre-frying of vegetables and cooks very quickly. Here is a list of products that you cannot do without:
Let us immediately note that it is advisable to use a mixer or food processor. First of all, beat the eggs mixed with kefir - they should form a homogeneous mixture with a small amount of foam. Add salt, sugar and, if desired, a little ground black pepper, stir thoroughly until dissolved. Then add the sifted flour in small portions, constantly kneading the dough.
The cabbage is processed according to the method described in the previous recipe and finely chopped. Two-thirds of the total amount of dough is poured into a baking dish, pre-greased with vegetable oil or lined with parchment paper. The chopped vegetable is placed on top, and then the remaining dough is poured - it is distributed throughout the cabbage and covers it with a thin layer.
The oven is heated to 170-190 degrees and the charlotte is placed in it for 60-65 minutes. You don’t have to cover the pan with foil - at this temperature it will brown on top, but not burn.
An ordinary toothpick can serve as an indicator of the readiness of the dish - it should fit into the dough relatively easily and remain dry afterwards.
We have presented to you only a small part of the recipes for cabbage charlotte. The main difference between the other methods lies in the additional ingredients that are added to the filling, mixed with the dough, or used as a decoration for the dish. Often the role of such products is played by mayonnaise, mushrooms, boiled eggs, ham, minced chicken, grated cheese, herbs, sesame seeds. Fresh cabbage can be replaced with sauerkraut, which is especially important in winter and spring. Some exotic recipes call for the use of white or Chinese cabbage.
Preparing charlotte is not difficult, but you need to remember some tricks that will help simplify the process and avoid basic mistakes.
Firstly, all products must be taken out of the refrigerator in advance - temperature changes at the stage of mixing ingredients are extremely undesirable.
Secondly, if you have glass or silicone baking dishes, use them - this will make it much easier to remove the finished dish.
And thirdly, it doesn’t hurt to mash the shredded cabbage with your hands again, after salting it - this way the vegetable will give even more juice, which means the charlotte will not be stale.
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