John Myers
Vegetables: Savoy Cabbage Stew
The perfect vegetables: savoy cabbage stew recipe with a picture and simple step-by-step instructions.
- 1 kilogram Savoy cabbage fresh
- 300 g Floury potatoes
- 300 g Diced beef, not too lean, possibly from the leg
- 1 pinch Salt and pepper
- 1 Teaspoon (level) Food atron
- 1 Teaspoon (level) Vegetable stock powder, homemade
Roux
- 1 Pc. Garlic clove crushed
- 2 tablespoon Sifted flour
- 1 tablespoon Clarified butter
- Remove the stalk from the savoy cabbage, then roughly chop it, peel the potatoes and cut into small cubes (3 cm), dice the beef as well. Put the beef in plenty of salted water, let it boil until soft, skim off any foam, add the potatoes and savoy cabbage, add a little baking soda, simmer on a low heat for about 20 to 30 minutes, not too soft, just that the potatoes are soft and soft. Skim off some of the broth from the savoy cabbage, let it cool down a bit, we need the broth for the roux. Season to taste with salt and pepper, possibly also some fine vegetable broth made by myself. Add the roux as described below, done
- These are the ingredients for the roux with garlic. How do you make them ?? Very simple: let the clarified butter melt in the small pot, let the garlic sweat over low heat until it is nice and translucent, then add flour, enough so that it is a really thick, almost dry mass, let it simmer until it is a light brown then deglaze with the vegetable stock, then slowly stir into the savoy cabbage stew. Please be careful not to get too thick. A hearty cooked sausage or beef sausage goes well with it
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