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  • Cabbage braised in Pinot des Charentes
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    By anncathrin

    Cabbage braised in Pinot des Charentes

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    PREPARATION:

    • 1

      Boil the buckwheat in vegetable stock.

    • 2

      Cut the top off the cabbage. Hollow it out using a spoon or a knife. Fill it with the cooked buckwheat, pepper powder, chili, cinnamon, salt and pepper. Replace the top and tie the cabbage up with string.

    • 3

      Pour the sweet wine in a pan, add the cabbage and put the lid on. Leave to simmer for 1 hour. Make sure that it does not boil dry.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S10 E10 The Northern Way and tagged . Bookmark the permalink.
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  • PREPARATION:

    • 1

      Boil the buckwheat in vegetable stock.

    • 2

      Cut the top off the cabbage. Hollow it out using a spoon or a knife. Fill it with the cooked buckwheat, pepper powder, chili, cinnamon, salt and pepper. Replace the top and tie the cabbage up with string.

    • 3

      Pour the sweet wine in a pan, add the cabbage and put the lid on. Leave to simmer for 1 hour. Make sure that it does not boil dry.

    Print Friendly
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