Stuvet skewers

Name: Stuvet skewers
Yield: 4
Ingredients: EVS. chopped parsley or Chervil chives dill herbs or a combination of these; Nutmeg; Pepper. White; Salt; 2 tbsp Wheat flour; 2.5 dl Boiling water from the cabbage; 2.5 dl Whole milk; 25 g Butter; 800 g Cabbage, fresh

Sides

Cook time: 0 min.
Servings: 4

Ingredients for Stuvet skewers

		EVS. chopped parsley or Chervil chives dill herbs or a combination of these
		Nutmeg
		Pepper. White
		Salt
2	tbsp	Wheat flour
2.5	dl	Boiling water from the cabbage
2.5	dl	Whole milk
25	g	Butter
800	g	Cabbage, fresh

Instructions for Stuvet skewers

To prepare the Stuvet skewers recipe, please follow these instructions:

Divide the spoon into the quarter, cut the stick out and cut it into about 3 pieces. The cabbage is blanched in lather salted water for 3-4 minutes.

Melt the butter and stir it with the flour. Spread with milk and water from the cabbage. Let the sauce boil well through. Turn the cabbage in. Taste it with salt, pepper and fox muskat.

Stir if necessary. Herbs in.

Stuvet skewers

Ingredients for Stuvet skewers

Instructions for Stuvet skewers

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