Products Needed:
3 3/4 lb. pork brisket
1 3/4 lb. white cabbage
1 2/3 lb. sauerkraut
9 apples
2/3 lb. onion
5/9 lb. butter
white pepper ground
salt
dill greens
parsley greens
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Directions: Shred fresh cabbage, mash with salt and press. Blanch sauerkraut and press. Peel apples, shred, mix with cabbage and dress with melted butter.
Cut a pocket between rib bones and the fillet in prepared breast, fill it with the stuffing, sew the edges. Salt the breast, rub with pound onion, pepper and bake in oven until done.
When serving, remove bones and cut the breast across. Garnish with cooked potatoes, top with greens.
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