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Summer bowl with summer cabbage and peas

Mains
Cook time: 0 min.
Servings: 6 portion(s)

Ingredients for Summer bowl with summer cabbage and peas

Carrots
Garlic
Celery
Thyme
0.5dlBalcamicoeddike
1Handful-podded peas
1lVeal or venison broth
1Mallet approximately 2 kg. -boned, if desired. shared in muscles
1Cabbage finely cut

Instructions for Summer bowl with summer cabbage and peas

To prepare the Summer bowl with summer cabbage and peas recipe, please follow these instructions:

Season the meat with salt and pepper - brune on a pan and cook in the oven for 150 gr for 8-18 min. The meat must work firm but not hard. Core - temp. ca. 48 gr. If the club is cooked whole: Brown the fridge with 220 gr for 15 min. Then about 20 min. per. kg. - let the club pull mine. 30 min. The pan is fry with the herbs for 5 minutes. The balcamico is cooked and boiled almost away. Add broth and reduce to 3 dl. Fit with butter and flavor. Served with new Danish potatoes.

The summer cabbage is sliced ​​and sautéed in butter - some water is added - steam's tender underneath the lid. Before the cabbage is finished add the peas - add to - add if necessary. Pearloin and chopped parsley.

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