interesting proposal - onion, garlic and savory've never tried together with the cabbage. Must be tested, but I'm sure that I will appeal to taste. Only ignored sausage (do not like it much).

can be made the same way and without meat lean. Or another kind of meat - chicken, pork, beef. In this case, lightly fried in the pan portsiranoto meat, just enough to turns white, put on other products as I described above and naturally lengthen the cooking time according to the flesh.

I'll do it in the post option and share how it was. Thanks for the advice -in case you decide to put the meat will be useful to me.

Ina, I need your help. How much should be cooked cabbage, it transfer? Really? I do not have a pressure cooker, and I have not done ever fresh cabbage in the oven. And zeleeee this world ... I do not speak. But hell. I do it with bratwurst (the local sausage). Only I'm afraid not to squash that no one will really eat boiled cabbage.

Rally, I also do not like boiled cabbage, although prepared with spices, very good taste. Must be cooked well. Depending on the hardness of cabbage / has different varieties / time is different. I'll just try from time to time. Bratvurstat will give extra flavor. Is baked, the water evaporates and the taste of baked cabbage is very different from that of the barrel. Thus do / no sausage / when to use it to garnish potato dumplings. Good luck!

The most delicious cabbage I've eaten. Long since it was identified today decided to take the recipe. Thank you, tillia - unbelievable! First cooked in an ordinary pot and then put it in the oven.

I am very glad that you like it. And with this *flower* in the middle portion is very attractive!

with sausage and lean appearance :)