For any whim
Boil potatoes until half cooked. Chop the cabbage into large strips. Simmer the mushrooms, previously washed and cut into cubes, in vegetable oil. Melt the bacon in a frying pan and lightly fry the flour in it. Pour in the hot broth gradually, stirring constantly, until a thick sauce is obtained. Put the potatoes, cabbage, mushrooms, cut into cubes in layers in a deep saucepan and cover everything with hot sauce. Salt each layer and simmer until tender. Add finely chopped parsley to a saucepan a minute before removing from heat.
| Products |
| White cabbage |
600 |
r |
| potatoes |
6-8 |
PCS. |
| fresh mushrooms |
300 |
r |
| fat (fat, fat) |
80 |
r |
| flour |
2 |
Art. spoons |
| bouillon |
1 |
glass |
| salt |
|
taste |
| parsley |
|
taste |
| vegetable oil |
3 |
Art. spoons |
|
|
