Neck Fillet with brunkål

Ingredients for Neck Fillet with brunkål

Instructions for Neck Fillet with brunkål

To prepare the Neck Fillet with brunkål recipe, please follow these instructions:

Cut the hvidkåls head into quarters, remove the stalk and cut the cabbage. Cut the herbs in large pieces. Melt the sugar in a large thick-bottomed saucepan and Brown the. Beware, it's not branker. Add the fat, Brown the sliced cabbage in it a couple of minutes. Fade the heat. Put the herbs and meat into the cabbage, so the meat is covered with cabbage. Sprinkle with cloves, salt and pepper. Add 2 cups of water and let the Court Cook, covered on low heat for 1 ½ hour. Turn the meat after 45 minutes. Take the meat out of the Pan and let the meat rest wrapped in tinfoil for approximately 20 minutes. Taste the cabbage. Cut the meat into slices and serve it with herbs and cabbage.