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Hockeymom
Dutch hachee with red cabbage
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Ingredients
Directions
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Sprinkle the meat with salt and pepper. Heat butter and oil in a frying pan and fry the meat around light brown.
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Spoon the onions and sugar and fry for about 2 minutes. Sprinkle the flour over it and bake for 1-2 minutes.
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Heat the stock with the beer and pour over the meat. Put three cloves in the bay leaves and add them with three tablespoons vinegar to the meat. Slowly simmer for 1.5 hours with the lid on the pan.
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Stir in the cookie crumbs and simmer for 1-1.5 hours until the meat is tender. Remove the bay leaves with cloves. Add some salt and pepper if necessary.
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In the meantime prepare the red cabbage. Remove the outer leaves. Halve the coal and scrape or cut the leaves to the stalk in narrow strips. Boil it with a little water, salt, sugar and three cloves for 20-25 minutes.
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Boil the apples for the last 10 minutes (not from the beginning, because then the cooking time will be longer). Finish the coals with butter and 2 tablespoons of vinegar and bind the cooking liquid with the added potato flour.
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Serve the red cabbage with the stew and for example boiled potatoes.
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Nutrition
610Calories
Sodium0% DV0g
Fat43% DV28g
Protein76% DV38g
Carbs15% DV46g
Fiber0% DV0g
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