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Ingredients
for
4
Traditional Pot-Au-Feu
with cabbage and white beans
40 min., ready in 2 h.
Time:
510
calories
Calories:
Ingredientsfor
- Ingredients
- 1 kilogram Goulash from the leg (deep-frozen)
- 500 grams Savoy cabbage
- 2 carrots
- 240 grams white Beans
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- salt
- freshly ground pepper
- 2 tsps herbes de Provence
- 600 milliliters Vegetable broth (premade)
- 1 Tbsp green Pumpkin seed
Preparation
1.
Thaw goulash.
2.
Clean and rinse cabbage, chop. Peel and slice carrots. Drain and rinse beans in a sieve, drain well.
3.
Peel onion and garlic, dice onion. Pat dry goulash. Heat olive oil in a pot and saute onion and meat for a few minutes. Squeeze peeled garlic into the pot and season with some salt and pepper. Add savoy cabbage, carrots and beans and season with herbs. Add broth and simmer, covered, for 1 hour.
4.
Coarsely chop pumpkin seeds and toast in a dry pan briefly. Season stew with salt and pepper to taste and serve sprinkled with pumpkin seeds.