John Myers
Contents
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Ingredients
- 1 kilogram White cabbage
- 2 Onions
- 500 g Potatoes
- 500 ml Vegetable broth
- 2 tablespoon Mild curry powder
- 1 teaspoon Rose paprika powder
- 1 teaspoon Caraway seeds
- 4 Cloves
- 2 Bay leaves
- 4 Juniper berries
- 1 Can Tomato paste
- Rapeseed oil
- Salt, pepper, sugar
- 2 Mettenden
- Food starch
Instructions
- Clean and quarter white cabbage, remove the stalk and cut finely. Peel, quarter and slice the onions. Peel the potatoes and cut into cubes. Cut the beef ends into slices.
- Heat the oil and let the onions brown lightly. Deglaze with the vegetable stock. Add white cabbage, curry, paprika, caraway seeds, cloves, bay leaves, juniper berries and tomato paste and simmer for about 15 minutes.
- Then add the potato cubes and cook for another 20-30 minutes. If necessary, add a little more broth in between. Finally add the Mettende slices and after about 10 minutes bind the stew with a little mixed cornstarch. Season to taste with salt, pepper and sugar.
Nutrition
Serving: 100gCalories: 52kcalCarbohydrates: 8.6gProtein: 1.4gFat: 1.2g
