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HARRY WETZEL
Tarttails with goat cheese on red cabbage stew
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Ingredients
Directions
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Cook the potatoes with salt until done. Heat the red cabbage.
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Stamp the cooked potatoes with the red cabbage, orange juice and grater, jam, salt, pepper and half of the coriander and keep warm.
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Heat the oven grill. Sprinkle the tart tarts with salt and pepper. Heat the butter, fry the tarttails 2-3 minutes per side and put them on a baking sheet.
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Divide the goat's cheese and drizzle with the honey. Place the tarttails under the grill until the cheese has melted slightly.
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Grease the cooking ring or divide the stew into 4 portions in the cooking ring or fill 4 containers (covered with cling film) and turn over on plates. Place the tartare on top and sprinkle with the rest of the coriander.
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Nutrition
550Calories
Sodium0% DV0g
Fat37% DV24g
Protein42% DV21g
Carbs20% DV60g
Fiber0% DV0g
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