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What You Need:
(To Serve: 4 - 6)
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1 white-heart cabbage
Peppercorns
6 large potatoes
4 or 5 tomatoes
1 quart meat stock
Green parsley or dill
1 bay leaf
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Translate this recipe:
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| How To Cook: |
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1. Wash and shred the cabbage, peel and cut up the potatoes.
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2. Put the cabbage into boiling stock with the bay leaf and a few peppercorns.
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3. When the cabbage is nearly cooked add the potatoes.
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4. Skin and slice the tomatoes and add just before serving, with a little chopped parsley or dill.
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