Rye Roulades with Vegetable Filling and Olives

1. 1 Rye flour 30 g
2. 2 Wheat flour 20 g
3. 3 White cabbagepack 1.2 kg ≈ $2.40 30 g
4. 4 Carrots≈ $1.50 per kg 30 g
5. 5 Beetroot≈ $2.50 per kg 30 g
6. 6 Onions≈ $1.60 per kg 30 g
7. 7 Olivespack 300 g ≈ $3.00 30 g
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Eggspack 10 pcs ≈ $1.93 0.5 pcs
10. 10 Kefirpack 900 ml ≈ $2.13 30 ml
11. 11 Sour cream 15%pack 300 g ≈ $1.60 30 g
12. 12 Baking soda 3 g
13. 13 Salt 2 g
14. 14 Sunflower oil 20 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix rye flour, wheat flour, 1 egg, kefir¹⁰, sour¹¹ cream, baking soda, and 1 g salt; knead into a soft dough and let rest for 10 minutes.

2. Chop the onion⁶, grate the carrot⁴ and beet⁵ on a large grater, and shred the cabbage.

3. Sauté the onion⁶ in 10 ml oil for 3 minutes, then add the carrot⁴, beet⁵, and cabbage; cook for 8–10 minutes until tender.

4. Stir in chopped olives⁷ and dill⁸, season with the remaining salt, mix well, and let the filling cool.

5. Roll out the dough on a floured board to 3–4 mm thickness, cut into rounds, fill with the mixture, and pinch the edges to seal.

6. Fry the roulades in the remaining oil over medium heat for 3–4 minutes per side until golden brown.