Diced with braised potato cabbage

Ingredients for Diced with braised potato cabbage

Instructions for Diced with braised potato cabbage

To prepare the Diced with braised potato cabbage recipe, please follow these instructions:

Thoroughly brown the pies in butter and oil in a large saute pan, so all sides are light brown. Sprinkle them with salt and pepper. Peel the potatoes and cut them into small cubes. Cut the cabbage head into small square pieces. Peel the carrots and cut them into small pieces. Onion and garlic are peeled and cut into suitable pieces. In the same sautépande from before, possibly adding a little more oil, now all the vegetables, which are cooked with moderate heat, come to the point until they start to color, but finally not to brown. Then add white wine, salt and pepper and the vegetables come in a small pan or a large refractory dish. Put the pigeons upstairs and put it in the oven at 200 degrees for 35-40 minutes until the pigeons are pale pink in the middle of the chest. If the thigh is still very red, the breasts are cut and stored in foil, while the skirt with the thighs on stains in the oven with vegetables for approx. 15 minutes to. At the serving, the herbs are portion-shaped together with the breast cut into slices on the slant and with the thigh incl. Legs just loosened from the rest of the hull. The juice from the herbs is given as dipping.