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Ingredients
Wild Boar Stew with Red Cabbage
- Ingredients
- 2 carrots
- 2 sticks Celery
- 4 Tbsps clarified butter
- salt
- peppers
- 2 Tbsps Pastry flour
- 250 milliliters Red wine
- 4 Tbsps lingonberry
- 2 bay leaves
- 4 Juniper berries
- 4 cloves
- 1 head Red cabbage
- 3 Apple
- 2 Tbsps sugar
- 2 Tbsps balsamic vinegar
For the stew: Trim the carrots and celery, rinse and chop. Peel the onions and chop.
Heat 2 tablespoons butter in a large saucepan and sear the meat on all sides. Add the carrots, celery and 2 onions, season with salt and pepper and sauté. Dust with flour and then add the wine, lingonberries, bay leaves, juniper berries and 2 cloves and simmer for about 70 minutes.
For the cabbage: Rinse the cabbage, core and then finely slice. Peel the apples and cut into wedges. Melt the remaining butter in a separate large saucepan, add the cabbage, remaining onions, apples, remaining cloves and sugar, season with salt and pepper, add 125 ml (approximately 1/2 cup) water and braise for about 40 minutes. Stir in the vinegar.
Season the stew with salt and pepper. Serve with braised red cabbage and noodles, if desired.
(Percentage of daily recommendation)
Calorie | 421 cal. | (20 %) | ||
Protein | 6 g | (6 %) | ||
Fat | 16 g | (14 %) | ||
Carbohydrates | 53 g | (35 %) | ||
Sugar added | 10 g | (40 %) | ||
Roughage | 12.1 g | (40 %) |