Brisket in cabbage
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A cheap and quick recipe for a tasty lunch from Mrs. Maruš.
Ingredients:
Procedure:
1. Wash the meat and cut into pieces about 150 g large
2. Salt the individual pieces and place them on a baking tray skin side down so that they have room around them 3. Place the sauerkraut around each piece and up against the sides of the baking dish
4. Do not squeeze the cabbage, instead put it in with the lure, pour water over it and sprinkle the meat with cumin
5.
Recommendation:
Serve with bread.
Note:
P.S. from Mrs. Maruš: I like to cook this when I’m busy because I set everything on a baking sheet and it bakes itself, I don’t have to do anything with it. It’s very tasty, the meat stretches the taste of the cabbage and vice versa, the cabbage tastes like meat and the pork belly doesn’t seem so fatty to me with this cabbage.
