Sen carne: repolo chinés estofado con patacas de alcaravea

Deixa que o wok se quente e sua a cebola na margarina quente.

Cortar o repolo e poñer primeiro as partes brancas máis grosas na graxa, espolvorear con sal, pementa e pimentón e fritilas. Despois engade o resto da repolo e guisa todo xunto. O repolo chino é moi acuoso e polo tanto o repolo non se doura ben, é mellor con repolo branco 😉

Add the mug of roast stock – Advent dinner / Advent menu at Fischli with friends – that was still a leftover that I had frozen, and let everything stew for about 10 minutes.

In the meantime, bring the peeled potatoes to the boil in the salt water and cook them. Then drain and arrange the plates. Put the braised cabbage in the plates, place the potatoes on top and sprinkle with caraway seeds. If you don’t like the caraway, you can leave it out or paint it.

Desfrute a súa comida