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Quick stew with red cabbage and parsley puree
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Ingredients
Directions
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Boil the potatoes for about 20 minutes. In the meantime, heat the oil in a frying pan and fry the minced meat in 3 minutes.
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Stir in the cornstarch through the stock. Add the onions, tomato paste, cloves, rosemary, vinegar, bouillon mixture and mushrooms.
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Stir through, season with salt and pepper and simmer for about 15 minutes. Add some extra broth if it boils dry.
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Heat the red cabbage. Mash the potatoes and add the milk, butter and parsley. Season the puree with salt and pepper.
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Remove the cloves and sprigs of rosemary from the hachee. Serve the stew with the red cabbage and parsley puree.
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Nutrition
750Calories
Fat58% DV38g
Protein68% DV34g
Carbs21% DV64g
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