Beetroot and cabbage stew

Name: Beetroot and cabbage stew
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 750 g transverse rib of beef; 7-10 Tbsp Salt; 2 Onions; 1 Bay leaf; 8 Peppercorns; 500 g Savoy cabbage; 375 beetroot; 1 jar(s) (425 ml; separation weight: 265 g) large white beans; 2 TABLESPOONS Oil; 2 (approx. 300 g) Veal sausages; 2 discs Toast; 7-10 Tbsp Sweet peppers; 1/2 bunch Parsley; 7-10 Tbsp Pepper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

750 g transverse rib of beef
7-10 Tbsp Salt
2 Onions
1 Bay leaf
8 Peppercorns
500 g Savoy cabbage
375 beetroot
1 jar(s) (425 ml; separation weight: 265 g) large white beans
2 TABLESPOONS Oil
2 (approx. 300 g) Veal sausages
2 discs Toast
7-10 Tbsp Sweet peppers
1/2 bunch Parsley
7-10 Tbsp Pepper

Directions

1
Wash the meat and put it in 2 litres of slightly salted water. Peel and chop the onions and add them to the meat with the bay leaf and peppercorns. Cover and cook on low heat for about 2 hours.
2
In the meantime, clean and wash the cabbage and cut into wide strips. Peel beetroot and cut into cubes. Drain the beans on a sieve. Add cabbage, beetroot and beans to the meat about 15 minutes before the end of the cooking time.
3
Heat the oil in a pan. Press the sausage meat in small dumplings out of the skin into the hot oil and fry until golden brown all around. Remove the dumplings. Crumble the bread finely and fry in the frying fat until golden brown and dust with paprika.
4
Wash parsley, chop finely and mix into the breadcrumbs. Take the meat out of the broth, let it cool down a bit, cut it into cubes and add it to the broth with the sausage balls. Season again with salt and pepper.
5
Serve the stew sprinkled with breadcrumbs.