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Kori Lavertue
Red cabbage rootstock pot
Dutch red cabbage rootstock stew with cumin and white raisins
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Ingredients
Directions
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Peel the potatoes and boil them in water with salt in 20 minutes until done. Drain.
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Meanwhile, peel the carrot and grate coarsely. Cut the red cabbage into pieces, remove the hard core and cut the coals into strips.
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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.
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Heat the oil in a frying pan and fry the veg balls in 8 min. Brown.
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Heat the milk in a saucepan. Mash the potatoes with the puree mash and mix the milk through.
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Cut the celery fine. Stir the cabbage-carrot mixture, celery and raisins through the mashed potatoes and season with salt and pepper.
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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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