Ingredients
750 g of veal chest or back with kidneys
250 g fresh cabbage
4-5 heads (200 g) onion
5-6 (300 g) green peppers
1 (200 g) eggplants
1 handful (100 g) okra
3-4 (200 g) green tomatoes
5-6 (300 g) red tomatoes
8 tbsp (80 ml) vegetable oil
1 tbsp (10 g) red Pepper
300 g yagorida (green grapes)
1/2 bunch parsley
pepper
salt
Method
Meat and kidneys, cut into pieces, and kidney fat, cut into in small pieces is salting and smothered in some of the fat, together with the finely chopped onion. Stir in the red pepper and place in a pot with chopped peppers and eggplants, yagoridata, okra, green and red tomatoes, peeled and cut into circles. Casseroles add salt to taste, sprinkle with chopped parsley, pour in the remaining oil and bake until the fat remains.
Containers:
Difficulty
Average
Tested
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