Sauerkraut minced meat

1 serving


Cabbage is sorted, squeezed (if very acidic - washed several times in cold water), finely cut, put in a wide dish with a thick bottom with a heated layer of margarine no more than 3-4 cm, and lightly fried with periodic stirring. Then a small amount of liquid (water, broth - 0. 05 l) is added and, with weak heating, stewed until the liquid is ready and completely evaporated. One adds finely chopped sautéed onions, sugar, pepper, salt, finely chopped parsley greens to the finished cabbage and mixes.