Cabbage Salad "For the Little Goat"
The approaching year 2015 is under the sign of the Goat or Sheep. I recommend preparing a salad that will fit perfectly into the New Year's menu, as little goats love cabbage. Any other salad can be served in a similar way. The specified amount of ingredients makes 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- chicken quarters 500 g
- green peas 200 g
- eggs 3
- onion 150 g
- mushrooms 300 g
- dill
- garlic clove 2-3 clove
- sage leaf 4
- dried herbs 2 tsp
- mayonnaise
- salt
- pepper
- vegetable oil
- green salad leaves
Recipe ingredients for your shopping list
Add all ingredients for the selected number of servings.
Instructions
Step 1 of 18
Place the chicken quarters in foil, add salt and pepper.
Step 2 of 18
Add garlic pressed through a press.
Step 3 of 18
Sprinkle with a mixture of dried herbs.
Step 4 of 18
Place sage leaves on top.
Step 5 of 18
Close the foil tightly.
Step 6 of 18
Transfer to a baking pan and put in the oven. Cook at a temperature of 180 degrees for 1 hour, then let cool.
Step 7 of 18
Separate the meat from the chicken quarter bones and chop finely.
Step 8 of 18
Finely chop the onion.
Step 9 of 18
Cut the mushrooms into cubes.
Step 10 of 18
Chop the herbs.
Step 11 of 18
Sauté the onion in vegetable oil.
Step 12 of 18
Add the mushrooms, add salt and pepper.
Step 13 of 18
Fry until fully cooked (approximately 20 minutes).
Step 14 of 18
Grate the eggs using a medium-sized grater.
Step 15 of 18
Combine the eggs, meat, mushrooms, peas and herbs in one container.
Step 16 of 18
Add mayonnaise and mix the contents.
Step 17 of 18
Portion the finished salad into creamers.
Step 18 of 18
Garnish with green salad leaves on top.
