Ingredients

Features

Description

Cut the cabbage into quarters and boil for 10 minutes in salted water, then drain the water and put the pot in a warm place.

goose liver slice thickness of 1.5 cm, salt, pepper, season with spices and cook for 30 seconds on each side in a frying pan with non-stick coating. With a slotted spoon Put the slices on a warm dish.

In a frying pan, heat the honey. Two minutes later, add it to the vermouth Noilly Prat and another two — the grapes. Cook, stirring, for another two minutes. Pour syrup liver slices, add Savoy cabbage and put the dish on the table.

A good tip:

For this dish out of place will be the sauce. For this purpose 150 g of onion and 250 g of dried fruit to grind, lightly fried, add 30 grams of brown sugar, 200 ml of vinegar and a little ginger, after which all together simmer for 30 minutes.

The wine: Red, ideally — Pineau des Charentes.

Translated by site: wday.ru