E se nang nama: Khabeche ea China e entsoeng ka Braised e nang le Litapole tsa Caraway

Etsa hore wok e chese ebe e fufulela onion ka margarine e chesang.

Khaola k'habeche 'me u behe pele likarolo tse tšoeu tse teteaneng ka mafura, u fafatse letsoai, pepere le paprika ebe u li Fry. Ebe u eketsa karolo e setseng ea k'habeche ebe u kopanya ntho e 'ngoe le e' ngoe hammoho. K'habeche ea China e na le metsi haholo 'me ka hona k'habeche ha e sootho hantle, ho molemo ka k'habeche e tšoeu 😉

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.

Natefeloa ke lijo tsa hau