Description
Winter salad with a spicy, sweet-sour taste and a little bitterness. In my opinion, a great addition to potatoes. But the original recipe suggest to serve pork legs or ribs. I want to dedicate this recipe is a wonderful person, a great hostess and just beautiful Olenka (Demure) and take this opportunity to congratulate her on her birthday! Olenka, all the best! Congratulations!
Ingredients
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Sauerkraut
500 g
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Broth
125 ml
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Brisket
200 g
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Onion
150 g
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Bay leaf
1 piece
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Thyme
1 pinch
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Salt
-
Black pepper
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Sugar
1 tsp
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Cumin
1 pinch
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Parsley
1 coup
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Mustard
1 tsp
Cooking
Time are subject to a cooking broth. Cabbage squeeze excess juice and finely chop. Put in a small pan. Pour the hot broth, add the Bay leaf and thyme. Simmer under lid on low heat for 30 minutes Then remove the lid, increase the heat and allow the remaining liquid to evaporate. Remove the Bay leaf.
While stewed cabbage, bacon and onion cut into small dice. Fry in a dry pan first the bacon, then add onions. And continue to fry until transparent onion.
Mix the cabbage with the brisket. Season with salt and pepper, add the sugar. Mix well. Cool.
Add chopped parsley, mustard, mix well. Put in a salad bowl, sprinkle with caraway seeds. Ready! Help yourself! Eat a salad, for health Olenka)))!!!
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