Stew of red cabbage with ginger juices

Heat 1 tablespoon of the liquid baking product and fry the onion rings.

Add the coals and cloves and briefly spoon over. Add the sugar, some salt, the vinegar and 200 ml of water and scoop again. Cook the coals with the lid on the pan for about 1 hour.

Meanwhile, pat the meat dry and sprinkle on both sides with salt and freshly ground pepper. Heat the rest of the baking product and roast the meat alternately.

Remove the meat from the pan and fry the garlic and ginger for a few minutes at a low setting.

Put the meat back in the pan, pour in the stock and slowly bring to the boil. Cook the meat with the lid on the pan for about 2 hours at a low setting.

Cook the potatoes in plenty of water with salt.

Drain and crush with the butter and milk. Season with salt, freshly ground pepper and a pinch of nutmeg. Stir in the warm red cabbage and serve with the glazed peel and gravy.