Spine meat with cabbage

A delicious dish and a good accompaniment to a winter meal

Need:

- 1 kg of meat
- 1 coffee cup margarine or butter
- 150 ml of white wine
- half a glass of red wine
– tomato sauce
- 2 carrots
- 2 onions
– some celery and bay leaves
– undigested fat or oil
- 4 tablespoons
- 1.800g of white cabbage
– 1 glass of bone broth or hot water
- salt and pepper as desired

Preparation:

Wash the thin backbone, make a deep cut with a well-sharpened knife along the entire length to separate the meat from the bone.

Remove the skins, bones, etc., add salt and pepper, fold the boneless meat lengthwise into a roll and lightly tie it with twine to keep its shape even during baking.

A container with fat is put on fire. After it has melted well, throw in the meat, carrot halves, celery, onions cut into large cubes, bay leaves, salt and pepper and fry well together with the meat.

When they turn reddish, add white wine, tomato sauce diluted with a little water and half a glass of meat broth or hot water in which we have dissolved 1-2 tablets of concentrated soup (the amount of water depends on the size and time of cooking meat). Let the meat boil.

We test it with a fork if it has boiled and put it on a plate in a warm place. The remaining sauce with all the greens is drained well (the greens are pressed like a puree so that they also pass into the sauce), added to the red wine and put on fire to boil and bind.

White cabbage is taken, cleaned of outer leaves, hard stems, etc. It is cut into quarters from the side of the stem, but not all the way to the end, and it is thrown into boiling water with a little salt to scald it well, then it is drained in a colander and when it cools a little, each part is cut into pieces.

Put the unmelted fat or oil in another pot. Chopped cabbage, red or black pepper, a carrot, some celery and an onion cut into two pieces are placed on it. Then pour a glass of broth (in its absence, water in which we have melted 2 tablets of concentrated juice).

It is covered with thick greased paper, a lid is put on and placed in the oven, until the cabbage is completely softened and the liquid thickens. Then the carrots, celery, onion are removed and a part of the meat sauce is thrown.

Let the cabbage take another wave and it is ready to serve. Put the meat on the plate according to the rations, thinly cut into a circle (after the twine is removed) and the cabbage.

Pour the sauce over them and serve hot.

Enjoy your meal. /Telegraph/