Brown the fillet all over, remove from the pan and cut into slices. Put the red cabbage in the pan, fry for about 10 minutes over a medium heat. Add the cream and wine, season with the spices. Add the fillet slices, heat in the cabbage.
Rice goes well with it.
At first I found the combination of red cabbage + curry quite strange - after the first Russian fillet, I think the combination is ingenious.
What is the difference between Russian borscht? I read that it is cooked without potatoes. In addition, cabbage is placed less than in Ukrainian borscht, and fat is not added. Borscht can be cooked in meat broth or lean. Cook: 1 hour Servings: 8 Ingredien...
A filling hot meat appetizer. Pork and onions are fried and then baked under mayonnaise and cheese. Cook: 40 mins Servings: 6 Ingredients Lean pork – 400 g Onions – 1-2 pcs. Cheese – 80 g Mayonnaise – 100-150 g Butter or pork fat – 30 g Salt – 1-2 pinches...