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Potato Stew À La Heiko

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Potato Stew À La Heiko

The perfect potato stew à la heiko recipe with a picture and simple step-by-step instructions.

  • 750 g Potato
  • 750 g Fresh white cabbage
  • 1 Onion
  • 1 Clove of garlic
  • 250 ml Vegetable broth
  • Salt, pepper from the mill
  • Clarified butter
  1. Peel, wash and quarter the potatoes. Cut the cabbage into small strips and wash. Peel the onion and garlic and cut into small cubes. Now sauté the onions and garlic in clarified butter. Add the white cabbage and fry with it. Season with salt and pepper. When the cabbage turns brown, come the potatoes. Now deglaze with the vegetable stock and cook the whole thing over a low heat for 30 minutes. Season again with salt. We had hunter meatballs with it. See cookbook. Good Appetite.
Dinner
European
potato stew à la heiko

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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