Filter
Reset
Sort ByRelevance
BOBSTH
Stew of red cabbage with ginger juices
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat 1 tablespoon of the liquid baking product and fry the onion rings.
-
Add the coals and cloves and briefly spoon over. Add the sugar, some salt, the vinegar and 200 ml of water and scoop again. Cook the coals with the lid on the pan for about 1 hour.
-
Meanwhile, pat the meat dry and sprinkle on both sides with salt and freshly ground pepper. Heat the rest of the baking product and roast the meat alternately.
-
Remove the meat from the pan and fry the garlic and ginger for a few minutes at a low setting.
-
Put the meat back in the pan, pour in the stock and slowly bring to the boil. Cook the meat with the lid on the pan for about 2 hours at a low setting.
-
Cook the potatoes in plenty of water with salt.
-
Drain and crush with the butter and milk. Season with salt, freshly ground pepper and a pinch of nutmeg. Stir in the warm red cabbage and serve with the glazed peel and gravy.
-
20 minMain dishpuff pastry, whitefish fillet, curry powder, chicory, creme fraiche, young cheese,plate pie with fish
-
30 minMain dishoil, onion, garlic, curry powder, winter carrot, baking flour, tomato pieces in tomato juice, pandan rice, egg, grated coconut, water,rice with vegetable curry and eggs
-
20 minMain dishonion, garlic, olive oil, Quorn, spice mix, wok vegetables, Capuchin, Piccalilly,vegetarian capuchin dish
-
60 minMain dishtofu natural, spice paste for tikka massala, sweet potato, peanut oil, coconut milk in tin, wild spinach, frozen garden peas, mininaan in suit, fresh coriander,crispy fried tofu in sweet potato curry
Nutrition
505Calories
Sodium0% DV0g
Fat35% DV23g
Protein76% DV38g
Carbs11% DV32g
Fiber0% DV0g
Loved it