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Quality sour cabbage

Quality sour cabbage

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Put the cabbage in the cold water from evening to morning, chop finely and squeeze well.

Peel and finely chop the onion, cut the ribs into strips, put them in oil and cook for 4-5 minutes.

Add the cabbage and add water until it almost covers the cabbage.

Add pepper, 2-3 bay leaves and cook for 30-40 minutes, stirring occasionally.

When the water has almost dropped, remove the bay leaves and place them in the preheated oven at 200 degrees C for about an hour.

When it has browned nicely and you can see the oil is ready.

Serve with polenta and hot peppers.

I haven't had corn before, so I didn't and I don't eat hot peppers, that's why they don't appear in the pictures.

Good appetite!

How to make sour cabbage with duck breast

In an adhesive pan with a diameter of 24 cm, heat the oil and then cut the kaizer into small pieces to harden (to flavor the oil), followed by the cleaned and finely chopped onion.

The previously cut sour cabbage will be added over the hardened onion, stirring for a few seconds (to take the flavor of the hardened kaizer), seasoning with salt (if necessary), pepper and cumin powder.

Vegetable / meat soup will be added over the cabbage, boiling for about 15 minutes.

Meanwhile, the duck breast will be fried in a Teflon pan with hot oil (as long as it changes color), then put over the cabbage on top and put the pan in the preheated oven at 190 degrees, for about 60 minutes (in the meantime, the oven will be checked from time to time, adding a little meat / vegetable / warm water soup, if the cabbage and duck breast become too dry).

Near the end, beat the eggs well with sour cream, then add over the cabbage with duck meat, leaving until the surface is au gratin, about 5-7 minutes.

Sour cabbage with duck breast will be served with hot polenta, decorated with finely chopped fresh parsley.

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