Stewed cabbage with madera

1 serving


Grind the cabbage, cut into large squares, put it in boiling water for 5 minutes, then roll it on a sieve, fold it into a sauté pan, add chopped garlic, bay leaf, allspice, salt, oil or margarine (2- 5 g), pour it into strong broth and, closing the lid, simmer until tender. Broth should be taken half as much as cabbage. After stewing, drain the juice, put the rest of the oil mixed with flour in it, boil for 15 - 20 minutes, pour in the madera and bring to a boil. Slide the cabbage into serving pans (curl), pour over the sauce, sprinkle with herbs and serve. As an additional side dish, you can serve the indulged chestnuts by placing them around the cabbage. For admixture, lower the chestnuts into boiling water for 5- 6 minutes, clean from the shell and fibrous shell, put them in a sauté pan greased with fat, fill with broth and empty in the fryer until ready