Pork brisket stuffed with cabbage

1 serving


Fresh cabbage is chopped, ground with salt and squeezed, sauerkraut - blanched and squeezed. Apples are cleaned, heart-wine is removed and chopped, adhering to cabbage slicing form, mixed with cabbage and seasoned with oil. Extra speck is cut from the brisket, a "pocket" is cut between the costal bones and meat and minced meat is placed there. The slot is sewn. Stuffed brisket is salted, grated with crushed onions and fried in the oven until tender.