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
-
65 minMain dishtofu natural, chilled lemongrass lemongrass, fresh ginger, garlic, peanut oil, Red pepper, soy sauce, multigrain rice, pak choi, bunch onion,soy bean with multi-grain rice and bok choy
-
50 minMain dishfrozen dough for savory pie, vine tomato, medium sized egg, creme fraiche, dried thyme, granulated sugar, grated old cheese, butter to grease, couscous, sweet onion,tomato pie with sweet onion
-
30 minMain dishfloury potatoes, farm smoke sausage, garlic, traditional olive oil, tomato cubes, sauerkraut, ground cayenne pepper,spicy sauerkraut with farm smoke sausage
-
40 minMain dishMagioni baking flour pizza dough, hot salsa in jar, ricotta, sunflower oil, chicken noodle strips shawarma, mayonnaise, mild semi-skimmed yogurt, garlic, winter carrot, lamb's lettuce,vegetable pizza with chicken shawarma and spicy carrot salad
Nutrition
685Calories
Sodium0% DV1.400mg
Fat60% DV39g
Protein52% DV26g
Carbs18% DV53g
Fiber36% DV9g
Loved it