Crossbread with cabbage and ribs

Ingredients for Crossbread with cabbage and ribs

Instructions for Crossbread with cabbage and ribs

To prepare the Crossbread with cabbage and ribs recipe, please follow these instructions:

Put a pot of water over. Divide the cabbage head and cut the stick away. Cut the cabbage into squares of approx. 4x4 cm. Give them a boil, pour them into a door layer. Peel the apple, remove the kernel and cut the apple into smaller pieces. Mix the pieces in the cabbage and season with finely chopped juniper berries, salt and pepper.

Brown the pieces of meat on all sides on a dry pan. Add chopped onion and season with salt and pepper.

Turn on the oven at 185 degrees.

Place half of the cabbage at the bottom of a refractory dish, then the browned meat and on top of the rest of the cabbage. Pour calves or water in and lay on the dish or cover with silver foil. Then put it in the oven for 2½ hours until the meat is tender.

Boil the potatoes and pil them.

When the meat is tender, the sauce is poured from the dish into a saucepan and the grease is rubbed off with a saucepan. Even if possible. Sauce with flour (flour + cold water shaken in a melster), mix the mixture a little at a time in the boiling sauce to the appropriate consistency. Then cook the sauce for 5 minutes. Bring ribs / blueberries to the sauce, which should not boil. Season with salt and pepper. Pour the sauce back into the refilled dish together with the cabbage and the fried short ribs.

Serve the dish directly into the refractory dish and add potatoes.