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Stew cabbage
Stew with pointed cabbage, brie and sweet pointed pepper.
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Ingredients
Directions
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Peel the potatoes and cut into equal pieces. Boil the potatoes in water with salt in 20 minutes until done.
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Meanwhile, halve the pointed cabbage in the length and remove the hard core. Cut the coals into strips.
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Halve the peppers in the length, remove the seeds and cut the flesh into pieces.
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Heat the butter in a stirring stir fry the cabbage and paprika for 5 min.
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Drain the potatoes, but collect the cooking liquid. Mash the potatoes with the rest of the butter and some cooking juices with the puree mash.
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Mix in the vegetables and season with salt and pepper.
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Divide the brie into equal points by cutting off the tip and cutting the rest into pieces.
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Sprinkle the breadcrumbs on a plate and roll through the brie. Heat the oil in a frying pan and fry the brie on high heat in 3 min. Brown.
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Divide the stew over the plates and place a point of fried brie on each plate.
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Nutrition
690Calories
Sodium15% DV365mg
Fat60% DV39g
Protein40% DV20g
Carbs20% DV60g
Fiber40% DV10g
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