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Carly-Jay
Red cabbage stew with chicken and mashed potatoes
Stew with puree, chicken and red cabbage.
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Ingredients
Directions
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Peel the potatoes, cut into equal pieces and boil in water with salt in 20 minutes until done. Preheat the oven to 200 ° C.
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In the meantime, remove the hard core from the red cabbage and cut the coals into strips of ½ cm. Cut the plums into pieces.
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Heat the oil in a thick-bottomed pan and fry the cabbage, prunes and vadouvan for 2 minutes on medium heat. Add the water.
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Turn down the heat and simmer with the lid on the pan for 10 minutes. Scoop occasionally and season with salt and pepper.
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Meanwhile cut the chicken breast into cubes and the chives finely. Spoon the chicken through the red cabbage and turn off the heat.
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Drain the potatoes and collect the cooking liquid. Mash the potatoes, the cooking liquid and the oil with the puree mash.
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Scoop the chives through.
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Spoon the red cabbage stew into a greased oven dish. Divide the puree evenly over it and pull it with a fork.
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Bake for about 20 minutes in the middle of the oven.
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Nutrition
420Calories
Sodium9% DV210mg
Fat17% DV11g
Protein32% DV16g
Carbs19% DV57g
Fiber60% DV15g
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