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Quick stew with red cabbage and parsley puree
 
 
4 ServingsPTM30 min

Quick stew with red cabbage and parsley puree


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Directions

  1. 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.
  2. Stir in the cornstarch through the stock. Add the onions, tomato paste, cloves, rosemary, vinegar, bouillon mixture and mushrooms.
  3. Stir through, season with salt and pepper and simmer for about 15 minutes. Add some extra broth if it boils dry.
  4. Heat the red cabbage. Mash the potatoes and add the milk, butter and parsley. Season the puree with salt and pepper.
  5. 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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