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Cracked crossbones with green cabbage and potatoes

Cook time: 0 min.
Servings: 4

Ingredients for Cracked crossbones with green cabbage and potatoes

optionalDijon mustard
3tbspWheat flour
3Bay leaves
4slicesCoarse rye bread
5dlSemi-skimmed milk
750gFresh Kale or 500 g frozen.

Instructions for Cracked crossbones with green cabbage and potatoes

To prepare the Cracked crossbones with green cabbage and potatoes recipe, please follow these instructions:

Boil all the ingredients together into a pan so that salt and sugar are dissolved. Cool the salt layer and pour it over the crosspiece in a deep dish or pan. Let the meat be covered by the salt layer and style the saucepan / dish in the refrigerator for two days.

After two days take the crossroot, place in a clean pot and boil freshly for clean water for approx. 2½ hours.

Sprinkle the cauliflower and blanch it in a pan with boiling water added salt for approx. 4 minutes. Pick up the leaves with a clove and chop with a large knife.

Peel the potatoes and cut them into a 2x2 cm tern, boil them in the water from the cabbage for 5 minutes.

Melt fat in a spacious, well-baked pot. Whip flour and add milk gradually and stirring. Let the sauce boil for a couple of minutes if it is too thick spilled with a little more milk. Add the blanched chopped kale and the boiled potato and let them boil for approx. 10 minutes in the sauce. Stir regularly. Grind lemon peel and squeeze lemon. Taste the dish with salt, pepper, fried nutmeg, lemon peel and juice.

Cut the legs off the meat and cut it into slices. Serve the green cabbage / potato mixture to.