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
-
15 minMain dishchilibones, grated cheddar, baking tortillas, jalapeno pepper, chorizo (slices), tomatoes, sour cream,quesadilla with chorizo -
30 minMain dishPulled Pork, Red cabbage, cabbage, young leaf lettuce, root julienne, mayonnaise, juice and grater of lemon, Barbecue sauce, rolling white or brown bread,pulled-pork board with coleslaw -
30 minMain dishgreen bean, peanut oil, sunflower oil, cumin powder (djinten), onion, Red pepper, curry powder, leeks, baking flour, root, coconut milk, vegetable stock, herbal broth, rice, egg,vegetable curry with egg and rice -
45 minMain dishOrganic wholemeal penne rigate, onion, traditional olive oil, Organic smoked bacon strips, Organic fresh pumpkin pieces, canned tomatoes, dried sage, grated mature cheese 30,oven paste with pumpkin
Nutrition
685Calories
Sodium0% DV1.400mg
Fat60% DV39g
Protein52% DV26g
Carbs18% DV53g
Fiber36% DV9g
Loved it