Crossbread in white cabbage

Ingredients for Crossbread in white cabbage

Instructions for Crossbread in white cabbage

To prepare the Crossbread in white cabbage recipe, please follow these instructions:

Cut the cabbage head in both, which again split across and remove the stick. Bring the cabbage into boiling water and let it get a boil. Poured into a door layer for draining. The pinned onions are cut into coarse tern. The apples are peeled and the core housing is removed.

The pieces of meat are browned in a little oil - either on the forehead or in the oven. Season with salt and pepper.

Cover the bottom of an ovenproof dish with cabbage. Season with salt and pepper. Half of both onions and apples are distributed to the cabbage. Tear off the leaves for one hour and dry them over. The other is attached to the dish together with the other ingredients. The meat pieces are placed on the cabbage. The meat is covered with the rest of cabbage, onion and apples and seasoned.

Pour the white wine over. At the top, spread the butter into thin slices. Cover the dish tightly with baking paper or stanniol. Place the dish in the oven at approx. 170 ° C for approx. 2½ hours.

Served in the ovenproof dish. A good slice of bread to soak the good slice of bread will suit the court.