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
-
20 minMain dishbaby potatoes, frozen garden peas, tomato, onion, fries sauce, salad mix onion-chives, fresh pink prawn,shrimp meal salad with slender dressing
-
35 minMain dishsmoked bacon, fresh leaf spinach, free range egg, garlic, fresh oregano, creme fraiche, traditional olive oil,spinach omelette
-
15 minMain dishpeanut oil, cod burger, plats natural Indian flatbread, hot curry powder, garden peas, baby cream lettuce, coriander, fresh mango pieces, Mango Chutney,codfish burger with mango chutney
-
20 minMain dishmeal of new potatoes, haricots verts, paprika, mayonnaise, yogurt, mustard, Red onion, oregano, arugula, smoked trout fillet,meal salad with baby potatoes and smoked fish
Nutrition
685Calories
Sodium0% DV1.400mg
Fat60% DV39g
Protein52% DV26g
Carbs18% DV53g
Fiber36% DV9g
Loved it