Recipes with Small hvidkåls main

Saucepan (pot-au-feu)

Bay leaf, parsley sprig, thyme sprig in leaf celery, bouquet, the French call bouquet garni. In the old days we spent many hours on the preparation of casserole dishes. On the way they cooked out ... la stew. A large pot filled with a few liters of water

Brown kåls soup

Get EVS. the butcher to remove the rind. The meat is cut into cubes and Brown in its own fat in a large pot, after which it is taken up and the sugar in the fat. In it Brown the sliced cabbage and carrots and celery, cut into cubes. The meat is added again in