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Creamy red cabbage
Red cabbage with apple, whipped cream, fennel seed and red wine vinegar.
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Ingredients
Directions
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Heat a frying pan without oil or butter and toast the fennel seed for 1 min. Leave to cool on a plate and finely grind in the mortar.
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Cut the coals in length into pieces, remove the hard core and cut the coals into strips. Peel the apples and cut into pieces.
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Remove the core and cut into pieces.
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Put the fennel seed, cabbage, apple, vinegar and water into a pan. Crumble the bouillon tablet above and bring to the boil.
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Leave to cook for 20 minutes on low heat without a lid.
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Add the butter and cream and cook for 10 minutes on low heat. Add pepper and salt if necessary.
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Nutrition
240Calories
Sodium21% DV515mg
Fat28% DV18g
Protein8% DV4g
Carbs4% DV13g
Fiber24% DV6g
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