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
-
120 minMain dishbutter, onion, run through bovine rag, laurel leaf, Meat bouillon, winter carrot, potato,stew basic recipe
-
15 minMain dishcod fillet, breakfast bacon, olive oil, mashed potatoes à la minute, cut pointed cabbage, lemon, salt,fish packages with lemon-pointed cabbage
-
25 minMain dishChinese noodles, rice vinegar, wok sauce hoisin, chili pepper, paprika mix, chicken breast, cornstarch, sunflower oil, onion, mini corn on the cob,chicken with paprika and chili pepper
-
65 minMain dishonion, zucchini, yellow bell pepper, garlic, sunflower oil, chili powder, herbal broth from tablet, tomato cubes, red kidney beans in a tin, baking flour tortilla, mature cheese, creme fraiche,Mexican tortillas
Nutrition
685Calories
Sodium0% DV1.400mg
Fat60% DV39g
Protein52% DV26g
Carbs18% DV53g
Fiber36% DV9g
Loved it