Woodcocks with cauliflower
Description
The dish is prepared without unnecessary complications. Thoroughly rinse the previously prepared woodcocks, then split them in half, season with salt and pepper, and place them into a clean pot. Add crushed parsley root, carrots, and several whole onions. Pour in water just enough to cover the game halfway. Continuously baste the birds with the broth and turn them until fully cooked. To the cooked birds, add a glass of sour cream, breadcrumbs, and nuts. Then bring everything to a boil and remove from heat. Separate the cabbage and cook it in lightly salted water for 10 minutes, then drain in a colander. Place the birds onto a serving dish, arrange the cabbage around them, pour over the sauce obtained during cooking, and garnish with fresh herbs. The finished dish is ready to be served.