- Boil Peacock ridge in the salted water, until cooked.
- Peel and chop the onion and fry in the vegetable oil until golden brown.
- Shred the cabbage and put it into a frying pan to the onion, add ½ cup of water, mix well and fry until cooked.
- Fry the brisket in the vegetable oil.
- Add the brisket in the frying pan with cabbage. Mix creste di gallo, stew for 5 minutes.
Serve in the deep bowls decorated with greens.