Elk shoulder with savoy cabbage

Since ancient times, when in almost every family men hunted, the preparation of trophy carcasses fell on the fragile shoulders of women. The meat was boiled, baked, fried, salted and even dried. A very popular vegetable used in meat dishes was cabbage. It was added fresh or fermented. This combination caressed the taste buds of gourmets. One of the dishes that have come down to our time is a moose shoulder with cabbage.

Ingredients

• Scapula - 2 kilograms;
• Savoy cabbage - 1 kilogram;
• Sunflower oil - 50 grams;
• Ginger, pepper, onion, rosemary, salt, pepper - to taste;
• Flour - 1.5-2 tablespoons;
• Sour cream - 100-150 gamma;
• Greenery for decoration.

Directions

1. Before cooking, the meat is thoroughly washed and peeled from films. It is also necessary to remove bone fragments, villi and fat in advance. Then it is soaked for 24 hours, periodically changing the water. You can use a weak vinegar solution, then the soak time will be reduced to 4-6 hours.
2. Cut the scapula into small pieces and cook until tender in salted water with bay leaves. Shred cabbage, but not very thinly.
3. Pour oil into a deep cauldron or saucepan, fry the cabbage in it until golden brown.
4. Put the elk meat, ginger, pepper, onion, cloves and 2 sprigs of rosemary there. Fry the flour in a pan in advance and add it to the pan.
5. Now the contents need to be poured with the broth in which the meat was cooked. When everything boils, remove excess fat with a napkin and add sour cream.
6. Bring the dish over low heat until cooked and serve hot.
7. For this dish, you can also use plain white cabbage. And for lovers of sour, you can experiment with sauerkraut.