Red cabbage rootstock pot

Name: red cabbage rootstock pot
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg something crumbly potatoes; 250 g winter carrot; crop Red cabbage; 3 el traditional olive oil; 1 tl ground cumin; 150 ml tap water; 2 el Red wine vinegar; 210 g vegetarian vegetable balls; 150 ml skim milk; 40 g fresh celery; 100 g white raisins

Dutch red cabbage rootstock stew with cumin and white raisins

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Peel the potatoes and boil them in water with salt in 20 minutes until done. Drain.
Meanwhile, peel the carrot and grate coarsely. Cut the red cabbage into pieces, remove the hard core and cut the coals into strips.
Heat the oil in a stirring stir fry the cabbage, carrot and cumin 5 min. Turn the heat low, add the water and boil for 5 min. Add the vinegar and turn off the heat.
Heat the oil in a frying pan and fry the veg balls in 8 min. Brown.
Heat the milk in a saucepan. Mash the potatoes with the puree mash and mix the milk through.
Cut the celery fine. Stir the cabbage-carrot mixture, celery and raisins through the mashed potatoes and season with salt and pepper.
Warm for another 2 minutes. Serve with the balls. Bon appétit! .

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Nutrition

475Calories

Sodium18% DV430mg

Fat17% DV11g

Protein36% DV18g

Carbs23% DV70g

Fiber48% DV12g

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