Chop the onion finely and stew in a little water and sunflower oil. Tomatoes and peppers chopped also add to the onion. Once the mixture remain fat, add grated carrots and cabbage stalk, finely chopped. Add the milk and the dish is left to simmer. When the milk boil off, put gizzards, cut into 2-3 pieces, spices, onions, peeled cloves of garlic, wine, very little water and salt to taste. Put it to boil over until the fat remains. Serve with mashed potatoes.