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Stew of potato and pointed cabbage
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Ingredients
Directions
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Sprinkle the coals with 1 teaspoon. salt and the cumin. Let the coals rest for half an hour. Scoop the coals occasionally. Cut the slices of cervelat sausage into cubes.
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Boil the potatoes in water with the bouillon cube added. Do not add extra salt! .
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Drain the potatoes and store the cooking liquid. Then crush the potatoes into a crumbly puree, add a little boiling of water.
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Spoon the cabbages and the cervelat sausage through the potatoes. Season with freshly ground pepper.
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Nutrition
525Calories
Sodium0% DV0g
Fat42% DV27g
Protein46% DV23g
Carbs15% DV44g
Fiber0% DV0g
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