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6 servings
Ingredients:
1 1/2 pounds beef brisket1 large head cabbage1 tablespoon margarine8 ounces bacon, cooked and cubed1/2 cup sliced onion3 bay leaves salt and pepper to taste1 pinch ground nutmeg1 cup red wine1 cup beef stock
Instructions:
Cut out the main stem of the cabbage and discard the thick stems of the outer leaves.Wash well and boil for 5 minutes in salted water.Drain and reserve.Heat the butter in a heavy ovenproof casserole dish and fry the bacon and onions for 2 to 3 minutes.Add bay leaves, salt, pepper and a pinch of Nutmeg.Cut meat into thick slices and place on the bacon and onion mixture.Add wine and beef stock, bring to a boil and simmer for 1 hour.Now add a layer of cabbage Leaves, cover tightly and simmer very gently for another hour.
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