Hamburgerryg with casserole roast and stewed green-linged cabbage

Ingredients for Hamburgerryg with casserole roast and stewed green-linged cabbage

Instructions for Hamburgerryg with casserole roast and stewed green-linged cabbage

To prepare the Hamburgerryg with casserole roast and stewed green-linged cabbage recipe, please follow these instructions:

The shoots roots are rinsed / scrapped and put into a mixture of lemon juice and water (to avoid oxidation). The roots are cut into pieces of 12-15 cm and boiled in lightly salted water for approx. 5 min. They must still be firm and crisp. Take up and cool in cold water.

Roll the slices of hamburgerryg around the roots. Put the rolls on lettuce leaves on a round dish. Make room for a bowl for stewing.

Preparation of the green cabbage: Cook the cleaned and ribbed cabbage leaves for 8 minutes. Lay the leaves to drain. Cut the leaves, if necessary. Through a meatbreaker. Heat the grease in a saucepan over low heat. Stir / whip the flour and season with milk. Cook the stew for approx. 5 min. Add the chopped green cabbage and season with spices.

Pour the green cabbage into the bowl and serve with the hamburgerryg rolls