For a start, in a pot or in a steel saucepan warm up much approximately 100 grams of vegetable oil, I vytopil it to crackling a bit (30 grams) finely chopped fat pork or mutton, and, removing the pork rinds, quickly, until a slight blush, fry in it the chicken leg quarters.

Fried drumsticks take out and place on a separate plate. Fry in the same oil a few seeds to light brown color.

Bone as of the tibia, remove to a separate plate. Now immersed in oil the pieces of meat, but roast them slightly, to a light blush.

Meat, like bone, take out and spread on a separate plate.

The turn of cauliflower, arbitrarily disassembled into inflorescences. As in the case of meat, do not try fried cabbage, to get her ready. For us it is much more important that she found appetizing color. Intensive stirring of the inflorescence try to "grab" hot oil evenly, until Golden brown. Lightly fried cabbage as removed to a separate plate.

I will explain why we resorted to the aforementioned tricks to roasting and extracting certain products. First, for rapid and uniform roasting relatively large pieces, which are chicken leg quarters, bone or inflorescences of cabbage, an appropriate amount of oil, which we used. Second, for the roasting the product needs some space, so we created a certain order and sequence in their heat treatment. Finally, in the "queue" consistent roasting we accidentally put the chicken drumsticks first, and the cabbage last. Shin as the product comes faster at cooking practically will not participate. So, as they say, a woman with a cart - the Mare is easier (folklore, please do not be offended). As for cabbage, it will take away the excess fat, we seem initially daunting. They, the excess will remain on the plate on which we put the fried florets. Now in the remaining oil put the chopped onions and carrots and add to them slightly roasted meat.

Without lowering the temperature, fry meat and vegetables until onions are flounder and become transparent. Only after the "extinguish fire" to moderate and mix up the vegetables and meat two tablespoons of tomato paste.