Meat vatrushki with sauerkraut
The protein-rich meat base pairs with a juicy fermented-cabbage filling and a tender Greek-yogurt-and-egg topping. The individual portions are easy to serve.
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2 kg 222 gram
Servings: 8 (1 serving ≈ 225 gram)
Digestion time: 3 hour
Complete protein: ✔
Fry fermented cabbage (500 g) with onion (100 g) and garlic (10 g) in part of the ghee (80 g), then simmer until tender.
Add table salt (to taste) and black pepper (to taste) to turkey (1000 g), mix, and shape meat nests with an indentation.
Fill the indentations with the cabbage mixture. Mix greek yogurt (60 g) with egg (50 g) and spoon it over the top.
Bake at 180 °C for about 50 minutes.
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