Mains recipes

Freight carriage I

The meat is switched on a pan without fat until it is completely loose (use a fork). The cabbage is cut. The bulbs are cut roughly and the potatoes are cut into slices. Take a large saucepan and first melt the butter. Then assign the different ingredients in t

Hvidkålsret

Cut the cabbage. Melt the margarine, chop curry therein. Brown pork tenderloin. Add the other ingredients, except mushrooms and rice. Smokers under the lid for approx. 1 hour. Add mushrooms 10 min. After 50 min. Before serving, stir the hot and hot rice. Se

Stuffed cabbage leaves

Put the meat in a bowl of garlic and onion in a bowl of egg and grate and pour a little milk by stirring it and season with salt and pepper (it's just like a frikad father). Cook the cauliflower head so that it becomes tender (completely soft so you can pee

Hvidkålsbyttel

Fathers: The 2 slices of bread are softened for approx. 5 minutes. The meat is chopped 1-2 times. The bread slices are lightly pressed, the crust is removed, and the bread is carefully scrambled with the egg and spices. If the dad is not a fountain, dilute wi

Fast White Casserole

A large iron pan is heated with oil. The meat is switched until it is dissolved. The cabbage is cut into strips and wrapped with. It must be stirred well during switching. Then pour water over to it just covering the cabbage. (The cabbage also delivers juice).

Old fashioned cabbage

The cabbage head is divided into four parts, the stick is cut off and the cabbage is boiled in leachate water approx. 15-20 minutes, cool and water easily pressurized. The cabbage is chopped finely with a knife or driven once through the meat chopper. Ge

Hungarian gold sauce with sauerkraut

The onions are cut and spined in butter without taking color. The sauerkraut with sauce is added and still spinning with low heat. In another pot, curry is switched for a moment before the meat is cut into the tern brune. Sprinkle with broth and spices adde

Stuffed white cabbage

A large white bowl head is made. At the end of the stabbing a lid is cut off and with a knife or spoon the head is hollowed out, leaving a shell of approx. 3 cm thickness. In the hollowed-out cabbage head a meatfoot of the above-mentioned ingredients is a