Sise: Kassler pẹlu Ọdunkun Dumplings ati Braised Eso kabeeji

• Fry the meat on all sides in hot oil, cut the onion in half and add the garlic clove with the peel. Briefly fry the tomato paste then deglaze with wine and add the stock. Put everything in the oven at 150 ° C and let simmer for 3 hours.

Awọn idalẹnu ọdunkun:

• For the dumplings, cook the potatoes with their skin on, then let them cool (you can boil them a day beforehand), grate them, add the egg, flour, starch and salt. Knead everything if necessary, add a little more flour, the dough should no longer stick.
• Now shape the dough into a roll and cut about 3-4cm large slices with a knife. Put on a saucepan with water and bring to a boil, then salt and put the dumplings in, let it boil briefly, then turn off the stove and let the dumplings stand covered for 20-25 minutes.
• Remove the meat, cut it into slices and thicken the sauce with ice-cold butter. If the sauce has boiled down too much, add some water and bring it to the boil again and then thicken.

Braised cabbage:

• For the braised cabbage, halve the pointed cabbage then quarter, remove the outer leaves and cut into strips. Toast in a pan with a little oil. Add a little sugar and caraway seeds and then deglaze with a sip of wine.
• Let it boil down again, gradually adding a dash of water so that the cabbage turns brown but does not burn. Finally season with vinegar, sugar and salt. I like it sweet and sour, everyone can season it to their own taste.