½ onion, thinly sliced
1 medium head cabbage
2 onions, thinly sliced
1 medium head cabbage, sliced
1 cup chopped celery
1 medium head cabbage, sliced into 1/4 inch rounds
1 medium head cabbage, sliced into hobs
1 medium head cabbage, sliced in rounds
6 eggs
3 tablespoons potato starch
3 pounds fish, sliced into 1/2 inch pieces
Preheat oven to 400 degrees F (200 degrees C).
Place onion slices on a medium baking sheet. Cool in refrigerator for about an hour. Preheat the oven to 450 degrees F (230 degrees C).
Stir in the cabbage, and saute until tender. Remove from heat, and pack in the celery. Stir in the water, salt, pepper and potatoes starch. Mash the edges of the cabbage with the end of a sharp knife or toothpick. Spoon the mixture into the prepared baking dish.
Bake at 450 degrees F (230 degrees C), stirring occasionally, for 30 minutes.
Remove from foil and knead into a fine, dry dough. Roll the dough into a 3 inch square, and shape into a wedge-shaped shape. Heat the margarine or margarine in a large metal skillet over medium heat. Stirring to keep the edges nice and crisp, fry the cabbage in the margarine until golden brown, about 2 minutes. Transfer the cabbage to a medium bowl, and toss with the egg yolks. Place the crisp side of the cabbage onto the yolk mixture, and place the entire edge inside the bowl.
Bake for 30 minutes in the preheated oven, or until the internal temperature of the top of the cabbage has reached 145 degrees F (75 degrees C).
Remove the foil, and bake an additional 5 minutes, or until internal and surface of the cabbage is no longer moist. Let cool for a few minutes in the refrigerator, then peel and cut into 1 inch slices. Transfer the slices to resealable plastic wrap.