Durvet Canine Spectra Review

Hot and cold beer - ah, delicious!

Kassel on mango-cabbage
1 large can of sauerkraut (810g EW) / 150g onion, 1 lime, 2 tablespoons honey, 3 tablespoons oil, 1 kg of dissolved in-
Kassel back, 3 bay leaves 10 juniper berries, 400 ml vegetable stock, something
allspice, salt, pepper, 1 ripe mango.
onion peel, halve and cut into half rings. Mix the juice of one lime 2 tablespoons honey. Heat the oil in a roasting pan, fry the meat around it, then remove.
fry onions in the dripping until soft. Add the sauerkraut, bay leaves, juniper berries and broth and bring to a boil
, season with allspice, salt and pepper and stir in the lime-honey mixture.
meat sit on the herb in a hot oven, cover and simmer about 40 minutes. Convection
180 degrees. Meanwhile, peel the mango flesh into cubes, with the herb
mix and let simmer 10 minutes. Kassel into slices and serve cabbage,
with boiled potatoes.