Barriehie
Well-Known Member
Due to my numerous attempts to make kartoffelklöße I've got a fair few leftovers. This recipe is a side where the kartoffelklöße with meat and gravy is the main part of the dish.
Ingredients:
Method:
Cabbage and green onion in the pot to be braised with the salt and pepper.
Getting a bit of color now.
Add the carrots and the stock they were boiled in.
Simmer until the carrots are done cooking, around 10 minutes.
Add the gochugaru and cover to rest for 10 minutes.
Stir and serve!
Ingredients:
- 1/4 head cabbage, chopped
- 1 carrot, sliced (cook for 20 minutes before use)
- Stock to cook the carrot
- 1 chili, sliced (I used a Serano)
- Salt, to taste
- Pepper, to taste (I like white Vietnamese here)
- Gochugaru, optional
- Green onion, diced
- Butter, fat, oil to braise (chicken fat here)
Method:
Cabbage and green onion in the pot to be braised with the salt and pepper.
Getting a bit of color now.
Add the carrots and the stock they were boiled in.
Simmer until the carrots are done cooking, around 10 minutes.
Add the gochugaru and cover to rest for 10 minutes.
Stir and serve!