Venison and deer served with sauteed cabbage and boiled potatoes

Heated in a frying pan or oven, served with braised white cabbage and boiled potatoes.

Ingredients:

Rule for 4 servings: 4 pcs of eggplant 4 pcs of eggplant 2 tablespoons of lard For sauteed white cabbage: 1 jar of white sauerkraut and brine 2 tablespoons smooth flour 1 piece large onion sugar oil salt For potatoes: 500 g potatoes 1 tsp of cumin 1 tsp salt 1.5 l water

Procedure:

Preparation of tripe and intestines:
Either heat the tripe and the pork knuckles in a frying pan with a tablespoon of lard (but they like to crackle when heated this way), or you can put them in a baking dish and heat them to the desired temperature in a 160-170 °C oven.

Preparation of sweet and sour braised cabbage:
1. After a while, add the cabbage and the brine, simmer, stirring occasionally for 10-15 minutes, add salt
4. Finally, add sugar to taste (the cabbage should have a sweet and sour taste), stir, simmer for a while and serve.

Potato preparation:
1. Wash, peel and cut the potatoes into larger cubes, rinse them thoroughly again, then drain thoroughly
2. Put the drained potatoes in a pot and pour cold water over them
3. Salt the water, season with cumin and boil for about 15 minutes until soft
4. Finally, drain the potatoes and serve.