DinnerBooks
Dutch long

Dutch long

Cooking Time1 h
Ingredients8
DifficultyMedium
0
0
Idun Nilsson
Long bowl is one of those accessories that belong next to boiled ham and fried meatballs when the Christmas table is folded. With skinkspade, butter and folding cream, the cabbage becomes soft, round and properly tasteful. The cabbage boiler gives both nice color and that deep taste that makes you happy to take a little more.

Ingredients

  • Step: 1
    1 kg green
  • Step: 2
    5 dl skinkspade or meat broth (dice + water)
  • Step: 3
    2 msk butter
  • Step: 4
    2 dl folded in
  • Step: 5
    1 tsk supported fennel
  • Step: 6
    1 msk syrup
  • Step: 7
    1 tsk salt
  • Step: 8
    1 krm mald white pepper

Instructions

  • Step: 1
    Cook the cabbage soft in the buttock spade or broth in a pot about 20 minutes.
  • Step: 2
    Take up and hack the green cabbage, preferably in a food processor. The spade can be saved as a basis for soup.
  • Step: 3
    Heat up the butter in a pot. When it is bright yellow and stopped foam, the green cabbage is put in and gets fresh a few minutes.
  • Step: 4
    Pour on the cream and let puttra without lid about 10 minutes. Taste with fennel seed, syrup, salt and pepper.

Näring

Serving Size8bufféportioner

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