Old-fashioned white bowl columns

Ingredients for Old-fashioned white bowl columns

Instructions for Old-fashioned white bowl columns

To prepare the Old-fashioned white bowl columns recipe, please follow these instructions:

Put a saucepan with water and bring it to a boil, the pot should be large enough to cover the cauliflower head with water.

While being boiled, the cabbage head is hollowed out by cutting the stick first and cutting to the edge without cutting through the outer leaves.

The cauliflower head is put in the boiling water for a few minutes when the outer leaves are soft, the head is lifted and the outer leaves are removed. The head is laid back in the boiling water and the process is repeated until you have about 20 leaves.


father:
Rivet ran fine. Stir the meat with grated onion and wheat flour, add the eggs and then milk gradually after a suitable consistency.

Distribute the dad in 10-12 white-cups, the leaves are broken so you can put an extra round.


Slice the hollow chop head into coarse tern together with celery and carrots and shake it together with the bacon on a pan. Put at the bottom of a pan, put the cabbage packs on it and pour broth on. Put the frying pan in the oven at 230 degrees C for about 60 minutes.


The cabbage drums are taken off and placed on the dish or plate. Pour the vegetables from the vegetables if necessary. Aiming to save the vegetables. The wool is smoothly leveled with a buttercup.


Serve with boiled white potatoes.