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Joyce Hee
Three-coal stew with sweet-sour onion and a low-fat meatball
Ground beef ball tonight. You eat a delicious stew of three types of cabbage with capuchin, onion, garlic and Amsterdam onion.
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Ingredients
Directions
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Put the minced meat in a bowl and add the egg, the mustard, pepper and possibly salt. Knead well.
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Divide the mince in as many portions as you need and form balls with moist hands. Heat the oil in a frying pan and fry the meatballs in 3 min. On high heat around brown.
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Turn down the heat and fry the meatballs for 20 minutes. Times regularly.
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Meanwhile, clean the onion and garlic. Chop the onion and garlic. Heat the oil in a frying pan and fry the onion and garlic for 1 min.
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Add the stew vegetable, bouillon tablet and the water. Bring to the boil, turn the heat down and let it stew with the lid on the pan for about 8 minutes.
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Meanwhile, put the capuchin into a colander, rinse under cold running water and let it drain.
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Add to the vegetable stew and warm for 2 minutes. Season with pepper and salt.
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Halve the onions and scoop with the kale stew. Divide the oven over the plates and put a meatball on it. Nice with mustard.
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Nutrition
780Calories
Sodium0% DV1.880mg
Fat62% DV40g
Protein108% DV54g
Carbs14% DV42g
Fiber76% DV19g
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