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Ken Glass
Red cabbage and beet stew with smoked sausage
Stew of red cabbage and beetroot with smoked sausage.
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Ingredients
Directions
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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.
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In the meantime, heat the smoked sausage according to the instructions on the packaging.
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In a different pan, heat the red cabbage for about 10 minutes on low heat. Add the beetroot for the last 5 minutes.
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Mash the potatoes with the puree tamper coarse. Add some cooking liquid.
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Scoop the red cabbage and beetroot through it. Season with pepper and salt.
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Divide the stew over the plates and serve with the smoked sausage.
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Nutrition
685Calories
Sodium0% DV1.400mg
Fat60% DV39g
Protein52% DV26g
Carbs18% DV53g
Fiber36% DV9g
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