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Sweet potato stew with pointed cabbage and shawarma
 
 
4 ServingsPTM30 min

Sweet potato stew with pointed cabbage and shawarma


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Directions

  1. Cook the potato cubes with the garlic in water for about 10 minutes with salt.
  2. In the meantime, heat 2 tablespoons of oil in a frying pan and fry the onion gently in about 5 minutes. Add the spices, ginger and cabbage strips and stir fry for about 5 minutes at a low setting. Place a lid on the pan and simmer the coals for about 5 minutes.
  3. Drain the potatoes and drain well. Add the butter and stamp into a smooth puree. Put the spiced cabbage through and season the stew with pepper.
  4. Heat 1 tablespoon of olive oil in a frying pan and fry the shawarma strips in about 4 minutes on high setting until done.
  5. Add the honey and fry the meat for a few minutes at medium height until crispy. Serve the shawarma meat with the stew.

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Nutrition

580Calories
Fat38% DV25g
Protein52% DV26g
Carbs19% DV58g

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