Recipes
Fish with red and white cabbage
Ingredients
→ SALT TO TASTE
→ 800 G OF FISH
→ 500 G RED CABBAGE
→ 500 G WHITE CABBAGE
→ 50 G OF DRIED MUSHROOMS
→ 2 TABLESPOONS VEGETABLE OIL
→ 1 CARROT
→ 1 ONION
→ 1 CELERY ROOT (OR 3/4 TEASPOON DRY CELERY ROOT)
→ 1 PARSLEY ROOT (OR 3/4 TEASPOON DRY PARSLEY ROOT)
→ 0.5 TSP GROUND CINNAMON
→ 0.5 TSP GROUND CLOVES
Cook 1.5-2 liters of mushroom broth from the mushrooms and roots. Chop the cabbage, add salt, squeeze, pour the necessary amount of broth. Then pour the oil into the same pan, cover with a lid and put on a low heat. When the cabbage is cooked, add the ground cloves, cinnamon and simmer for another 10-15 minutes.
Peeled, gutted and salted fish (see the article "Cutting fish") boil in mushroom broth, cut into slices and put on a platter. Put boiled cabbage around the fish. All sprinkle with herbs.
Peeled, gutted and salted fish (see the article "Cutting fish") boil in mushroom broth, cut into slices and put on a platter. Put boiled cabbage around the fish. All sprinkle with herbs.
