Products Needed:
2 lb brisket
8 cabbage leaves
1/5 lb mushrooms
1/5 lb onion
2/5 lb buckwheat
1 cup cranberries
1 tbsp honey
1 tbsp wheat flour
3 tbsp vegetable oil
1 yelow sweet pepper
4 cloves garlic
ground black pepper
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Directions: Rub the brisket with garlic, salt and pepper. Fry on the frying pan, then cook in oven until done.
Turn out cabbage leaves and beat. Shred onion, then sautee. Cut and fry mushrooms.
Cook crumbly buckwheat porridge.
Mix the porridge with onion and mushrooms, put on the leaves and shape envelopes, fry lightly.
Press ½ cup of cranberries, dissolve flour with this juice. press the remaining berries, pour with cup of boiling water, cook down, then mash through a sieve. Add honey, bring to boil, add flour with juice, salt and cook down until thickens.
Bake pepper, peel, mash the pulp, salt and pepper. Add in the sauce.
When serving, garnish the brisket with cabbage envelopes, pour the sauce.
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