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Jennifer McSparin
Lamb chops on cabbage kohlrabi with sage
A tasty Dutch recipe. The main course contains the following ingredients: meat, kohlrabi, salt, garlic, spring onions, sage (from bag of fresh Italian herbs 20 g), olive oil, lamb chops, coarse mustard and (freshly ground) black pepper.
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Ingredients
Directions
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Peel the Kohlrabi and cut into small pieces.
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Prepare cubes in boiling water with salt in approx.
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3 minutes.
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Return Kohlrabi in colander and rinse with cold water.
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Drain well.
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Slice garlic and cut into slices.
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Clean the forest onions and cut into rings.
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Cut sage into strips.
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Heat 3 tablespoons of oil in frying pan and stir-fry kohlrabi with garlic for about 1 minute.
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Remove part of the spring onions from the garnish, remove the remainder by the kohlrabi mixture.
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Add half of sage and cook over medium heat for about 4 minutes until kohlrabi begins to color.
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Regularly shovel.
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In the meantime rub in lamb chops with mustard.
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Heat residual oil in frying pan and brown lamb chops in approx.
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5 minutes brown and rosé inside.
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Sow the caraway mixture over plates and put lamb chops on it.
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Sprinkle with salt and pepper to taste.
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Garnish with rest of sage and rings of spring onions.
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Serve with mashed potatoes..
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Nutrition
400Calories
Sodium7% DV175mg
Fat49% DV32g
Protein44% DV22g
Carbs2% DV6g
Fiber4% DV1g
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