ingredients

6 plump quails emptied, flanged
2 new firm and green cabbages
6 fresh white onions of the same size
1/2 cuil. to c. of caraway seeds
1 tbsp. to c. pink berries
1 bouquet garni
15 cl of chicken broth
2 tbsp. to s. peanut oil
50 g of butter

Steps

Step 1

Remove the hard leaves around the cabbages; split them at 6, remove the core parts. Rinse, drain the pieces in a colander. Peel the onions, remove and keep half of the green stem aside.

2nd step

Heat the oil in a casserole over medium heat. Finish the quail 5 min on all sides. Add salt, pepper, crushed pink berries between your fingers. Take off, keep the quail in a hollow dish under a sheet of aluminum.

Step 3

Cook cabbage, onions and bouquet for 5 minutes in the fat of the casserole over medium heat. Sow the cumin. Remove half of the cabbage, put the quail, cover them with cabbage. Pour the broth over high heat. At the first broth, lower the heat, cover, simmer 40 min. Stir 2-3 times, always cover the cabbage quail.

Step 4

Remove the bouquet, add chopped butter and chopped onion stems, mix, arrange on a nice dish.

tips

"The more it simmers, the more it comforts! "

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