Stuffed red cabbage with pepper sauce
Put two tablespoons of butter and two small chopped shallots into a saucepan. Fry until glazed, then pour a spoonful of flour and fry until the flour is dark. Pour the broth, add i1 teaspoon of mustard, salt and green and colored pepper.
Boil everything until the sauce thickens thoroughly. Put the stuffed red cabbage into the sauce and heat all.
As an additive, we recommend serving baked potatoes in herbs. Put the peeled and cut potatoes into a heatproof dish, sprinkle gently with oil, Provencal herbs and salt. Put some butter on the surface and put in the oven preheated to 180°C for 25–30 minutes.
Serve on a plate and…
Enjoy your meal!
- 2 pieces of stuffed red cabbage
- 2 tablespoons of butter
- 1 tablespoon of flour
- 1 cup of broth
- 1/2 glass of water
- 1 tablespoon spoon of hot mustard
- colored and green pepper
- 2 shallots
- 80 g of butter
- 2 tablespoons of vegetable oil
- 10 g of Provencal herbs
- 350 g of potatoes
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