4 skinless, boneless squash, split and folded lengthwise in half
kosher salt to taste
1 egg, beaten
1/2 cup milk
2 cups all-purpose flour
1/2 teaspoon salt
1 4 teaspoon ground black pepper
1 cup shredded cabbage
1 cup shredded French cabbage
2 cups shredded carrots
1 cup plain yogurt
1/2 cup butter
1/2 teaspoon aromatic oil
Preheat oven to 425 degrees F (220 degrees C).
Place the uncooked beef flat in the bottom of a 3 quart casserole dish. Backflip the side of the squash over and layer the bones, skin, egg, milk, flour, salt and pepper. Spread the mixture over the meat, then add the onions. Top the squash with 2 slices of cabbage. Mound the veggie in a 9x13 inch casserole and return it to the oven. Let continue to bake for five hours, or until chicken is tender.
Meanwhile, in a separate bowl, mix together 1/2 cup flour and a teaspoon of salt. Stir the meat mixture from the bottom of the red bowl to the center of the pan. Coat the dish with flour and sprinkle it over the top. Should the mixture
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