A simple entrée, a simple dessert, and a sophisticated main course – that’s how you could describe next week’s “Dinner for two”. In our main course this time, even the additions are a little bit special. By the way, the recipe comes from a region that is usually completely underestimated in culinary terms: Saxony.
By the way, during the braising of the red cabbage roulades, the meat can remain in the oven, but should be with the lid closed.