Lamb bones and cabbage stew recipes
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For this recipe you will need :
500g lamb bones
1/2 onion chopped
1/2 onion green pepper
1 bay leaf
3 Chopped tomatoes / 410g canned tomatoes
1/4 of a medium cabbage chopped
1 teaspoon garlic flakes
1 teaspoon turmeric
1 tablespoon curry powder
2 beef / lamb stock cubes
2sachet tomato paste
1 and 1/2 cup water ** increase amount to suite your sauce preferences. If you have a sauce that is too runny , thicken with brown onion ???? soup
1 teaspoon Worcestershire sauce
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RootsinRecipes.com - Fårikål (Norwegian Lamb & Cabbage Stew)
Fårikål (Norwegian Lamb & Cabbage Stew)
Norwegian National Dish
Consisting of pieces of lamb with bone, cabbage, whole black pepper and occasionally a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their skins. The dish is typically prepared in early autumn.
CABBAGE BREDIE
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Cabbage Stew with Meat, Kapuska
Läcker kålgryta med köt
Delicious Cabbage Stew with Meat,
600 gr cabbage
200 gr mince
1 onion
50 ml oil
2 table spoon of tomato paste
2 table spoon of chilli pepper paste
1 desert spoon of cummin
1/2 dessert spoon of salt
1/2 dessert spoon of pepper
1/4 dessert spoon of chilli pepper
Quarantine Cooking #22: Delicious!Chinese style stewed lamb daikon soup & Stir fry baby cabbage 清炖羊肉
This is one of my favourite soups.
My mom’s version always comes with a handful of lightly Sichuan peppercorn and dry chilli pepper. This is to add a little heat to balance the cooling effect daikon possess. My mom making the lamb daikon soup mostly every two days, especially in winter. I love every time after school, opened the door, the warm, delicious soup already waiting for me. Oh yes, I was being spoiled till I moved to Canada alone. Lol
Chongqing, my hometown. You might not know yet, but you must know Hot pot, the region known for its love of spice. It is located on the Yungui plateau and surrounded by small mountains.
This is the biggest inland city in China and was the capital of the country from the late 1930s to the early 1940s. If you want to live in Chongqing, I suggest you can accept spicy food. Why? Because 99% of dishes there are super spicy!
Locals will tell you that the reason we eat such punishingly spicy food is because of the climate. Chongqing’s winter is cold and damp, quite humid. There's a saying that the food we eat helps draw out extra moisture from the body. And that actually works.
Daikon will turn to mild and sweet when it cooked. In Chinese cuisine, the daikon is used in so many ways: pickled, fried, simmered, stewed, grated, mashed and shredded. In China, it’s most popular use is in soups, braised for hours with beef, lamb or pork ribs. It helps in cleansing and detoxifying our digestive system, said my mom every time I have this soup at home.
Hope you like this video. :)
SUPER EASY CABBAGE AND LAMB STEW NOW MADE VEGAN! FÅR-I-KÅL
So, here is my version of this Norwegian classic Holiday dinner: Får-i-kål! Perfect for those cold winter evenings where you need something comforting but don't want the hassle, its made with only a few ingredients, its low carb, super filling comfort food and, and... oil-free! What can be better?
Cheers!
CJ
INGREDIENTS:
For the cabbage stew:
1 head of cabbage, cut into big wedges
1 teaspoon of black peppercorns
1 teaspoon of red peppercorns
1 teaspoon of whole green peppercorns
800ml of veggie broth
1 cup of vegan wheat beer
3 garlic cloves, whole and peeled
For the seitan marinade:
400g of seitan, cut into big chinks
1 tablespoon of soy sauce
1/2 cup of vegan wheat beer
Oil for sautéing, if necessary
METHOD:
Add the seitan, the beer and the soy sauce in a bowl or plastic bag, mix to combine and put in your fridge for at least one hour.
Place the cut cabbage in a thick pot along with the rest of the ingredients, let it simmer on medium-low heat for at least 30 minutes or until the cabbage is soft.
Take the seitan marinade, put it in a skillet and sauté until all sides are golden brown, then add the marinade brine, let it reduce.
Add the sautéed seitan to the finished cabbage stew, let it simmer for 3 to 5 minutes more.
Serve it with a side of boiled potatoes and vegan sour cream.
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FÅR-I-KÅL, EASY NORWEGIAN COMFORT FOOD WITH CABBAGE AND LAMB DISH MADE VEGAN! Recipe by Chef Jana