Filter
Reset
Sort ByRelevance
Ken Glass
Red cabbage and beet stew with smoked sausage
Stew of red cabbage and beetroot with smoked sausage.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the potatoes and cut into equal pieces. Cook them in a large pan with water and salt in 20 minutes until done. Drain, but store 1 cup of cooking liquid.
-
In the meantime, heat the smoked sausage according to the instructions on the packaging.
-
In a different pan, heat the red cabbage for about 10 minutes on low heat. Add the beetroot for the last 5 minutes.
-
Mash the potatoes with the puree tamper coarse. Add some cooking liquid.
-
Scoop the red cabbage and beetroot through it. Season with pepper and salt.
-
Divide the stew over the plates and serve with the smoked sausage.
Blogs that might be interesting
-
25 minMain dishwhitefish fillet, lemon juice, leeks, Red pepper, mushroom, olive oil, cream cheese, whipped cream, mustard, fresh dill,fish fillets on a bed of leeks and peppers with dill mustard sauce -
20 minMain dishGalia melon, chicken breast, paprika, (olive oil, baby potatoes, Dutch stir fry mix, vinegar,chicken fillet with grilled melon -
115 minMain dishbaking flour, mild olive oil, sundried tomato tapenade, fresh puff pastry, misticanza salad,whole cauliflower in puff pastry -
35 minMain dishbaking flour, egg, butter, liquid baking product, onion, curry powder, flour, milk, ham strips, parsley,cauliflower dish with ham, egg and curry sauce
Nutrition
685Calories
Sodium0% DV1.400mg
Fat60% DV39g
Protein52% DV26g
Carbs18% DV53g
Fiber36% DV9g
Loved it