In Russian cuisine, this dish is considered traditional for Christmas or New Year. Despite all the simplicity of preparation, this dish will appeal to a strong half of humanity, because it is quite satisfying. In addition, it is also healthy, enriched with vitamins. You can serve this dish as an independent dish, as well as with a side dish of buckwheat or potatoes. Excellent taste is created thanks to the wonderful combination of duck meat with cabbage.
It is necessary
- - 2 kg of cabbage;
- - 2 kg of duck;
- - 1 tbsp. l. cumin;
- - 2-3 pcs. rosemary (optional);
- - 400 g tomato;
- - 150 g of carrots;
- - 150 g onions;
- - pepper;
- - salt;
- - vegetable oil.
- for the sauce:
- - 2 tbsp. l. starch (no slide);
- - 500 g lingonberries;
- - 2 tbsp. l. Sahara;
- - 250 ml of water.
Instructions
Step 1
Dice the onion and tomatoes, grate the carrots on a medium grater, finely chop the cabbage, cut the duck into medium pieces.
Step 2
Take a cauldron (saucepan) and fry the onions, adding only a little vegetable oil. Add carrots, fry. Add duck, fry. Add the tomatoes, season with salt and pepper, stir and cover tightly.
Step 3
Simmer for half an hour over low heat, add cabbage, caraway seeds, stir well, press firmly with a lid. Simmer for about 45 minutes over medium heat. Add the rosemary, if desired, 15 minutes before cooking.
Step 4
Prepare the sauce. Put lingonberries, sugar in a saucepan, pour in water. Cook for about 7 minutes. Stir the starch in 50 ml of cold water and add to the lingonberries, bring to a boil, set aside. Stir with a blender. Serve with meat and cabbage.
