John Myers
Leftover Food: White Cabbage and Carrot Stew
The perfect leftover food: white cabbage and carrot stew recipe with a picture and simple step-by-step instructions.
- 0,75 head Fresh white cabbage
- 5 piece Carrots
- 2 kg Rinderhesse
- 6 size Potatoes
- 2 bunch Parsley
- 4 tbsp Beef bouillon
- Ground caraway
- Pepper
- Salt
- Rinse off the rind of beef with cold water and place in a large saucepan, cover very well with water. Put it on the stove and bring it to a boil.
- Clean the carrots and cut them into slices. The white cabbage was already grated from the jellied eggs. Chop the parsley.
- Peel the potatoes and cut into bite-sized pieces. I kept them in a large measuring cup filled with water until they were needed.
- In the meantime, the water should boil. Now add salt first (otherwise the cooking process will take too long).
- Let the meat cook for about 2 hours. In the meantime, clean up the kitchen * grin * or not.
- When the meat is nice and tender, take it out of the pot and cut it into small pieces.
- During the chopping time, the potatoes, carrots and white cabbage can already simmer in the pot. We can also add the grained beef bouillon.
- Add the meat again and cook for another 20 minutes until the vegetables are cooked firm to the bite.
- Finally, add the spices, depending on your taste (some like it a little hotter, others don’t) At the very end we add the chopped parsley.
- Put it on the preheated plate and enjoy.
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