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Red cabbage rootstock pot
 
 
4 ServingsPTM30 min

Red cabbage rootstock pot


Dutch red cabbage rootstock stew with cumin and white raisins

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Directions

  1. Peel the potatoes and boil them in water with salt in 20 minutes until done. Drain.
  2. Meanwhile, peel the carrot and grate coarsely. Cut the red cabbage into pieces, remove the hard core and cut the coals into strips.
  3. 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.
  4. Heat the oil in a frying pan and fry the veg balls in 8 min. Brown.
  5. Heat the milk in a saucepan. Mash the potatoes with the puree mash and mix the milk through.
  6. Cut the celery fine. Stir the cabbage-carrot mixture, celery and raisins through the mashed potatoes and season with salt and pepper.
  7. Warm for another 2 minutes. Serve with the balls. Bon appétit! .


Nutrition

475Calories
Sodium18% DV430mg
Fat17% DV11g
Protein36% DV18g
Carbs23% DV70g
Fiber48% DV12g

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