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Fry the onion in a little olive oil together with the grated carrot on a small grater. Add the chopped rice and chop and cook them all together for a few minutes, stirring constantly. Quench with 1 cup of tomato juice and set aside to cool. When it has cooled, add the composition over the chopped chicken breast and mix well. We match the taste of salt, pepper and basil.
Cut the cabbage very thinly and leave it for 20 minutes with salt, then squeeze the juice. Pour into a saucepan with hot oil and stir over high heat for 3-4 minutes.
In a heat-resistant dish greased with oil we put a layer of cabbage, then a layer of chopped and cover with another layer of cabbage. Pour over the rest of the tomato juice (possibly a little water, if necessary) sprinkle with thyme and bake on medium heat for about 1 hour.