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Cabbage braised in large chunks
1 serving
Take away small dense heads, cut, without taking out the ball, in half, and then into portions. Cut the peeled carrots into circles or arborize with sprockets, cut the brisket into slices. Put carrots, brisket, sautéed onions in the sauté pan, and on top of the cabbage, add strong meat broth, oil, salt, peppers, bay leaves and, closing the lid, simmer. Remove the finished cabbage, arrange in pans or plates. Put butter or margarine mixed with flour in the sauce remaining after stewing, boil. Pour cabbage with the obtained sauce with carrots and brisket.
Take away small dense heads, cut, without taking out the ball, in half, and then into portions. Cut the peeled carrots into circles or arborize with sprockets, cut the brisket into slices. Put carrots, brisket, sautéed onions in the sauté pan, and on top of the cabbage, add strong meat broth, oil, salt, peppers, bay leaves and, closing the lid, simmer. Remove the finished cabbage, arrange in pans or plates. Put butter or margarine mixed with flour in the sauce remaining after stewing, boil. Pour cabbage with the obtained sauce with carrots and brisket.
white cabbage - 200 g, carrots - 30 g, onions - 25 g, rabbit brisket/hare - 30 g, flour - 5 g, margarine - 15 g, or butter - 15 g, meat broth - 100 g, bay leaf - 0.02 g, black peas - 0.05 g
