Fried quail with red cabbage

Quail meat is not only healthy, it is very tasty. No wonder in Russia quails were served to the tsar's table. Delicate, juicy and aromatic quail meat has a wonderful taste, belongs to delicacies and is still called "royal food".

Ingredients

• 10 quails;
• butter (for frying) - 100-150 grams;
• red cabbage - 1 small head of cabbage;
• bacon - 300 grams;
• onions - 1 piece;
• dry wine - 0.5-1 glass.
• For the marinade:
• large onion;
• dry wine - 1 glass;
• apple cider vinegar - 1 glass;
• black peppercorns - 10 pieces;
• bay leaf - 2 pieces;
• 2 tablespoons of sugar;
• salt - to taste (~ 1 tablespoon);
• water.

Directions

1. First you need to make the marinade. Pre-finely chop a large onion. Add a dozen black peppercorns, bay leaf, two tablespoons of sugar, salt to taste. Boil everything in a quarter liter of water. After removing from heat, add a glass of vinegar and dry wine. Cover, let cool.
2. Fry the quails in oil until tender.
3. Transfer the quails to a jar, pour over the chilled marinade. Close the lid, leave in the cold for a couple of days.
4. Pre-stew red cabbage with bacon fried until golden brown. Simmer for half an hour (you can pour over warmed wine over cabbage and bacon).
5. Then take out the bird, peel off the marinade with a napkin, put it on a plate, on a pillow of lettuce leaves.
6. Decorate the quail on a plate with a wreath of stewed cabbage.