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CATEGORY CUISINE TAG YIELD
Dutch Stews 6 Servings

INGREDIENTS

Container Basic Brown Stew
Thawed
1 t Dried leaf thyme
Small bay leaf, crumbled
12 Small new potatoes or
6 medium cut in half
Medium cabbage, about
1 1/2 lbs, coarsely shredded
1/2 t Salt
1/4 t Black pepper
2 T Cornstarch
1/4 c Cold water
Chopped parsely

INSTRUCTIONS

COMMENTS: The combination of vegetables makes plain stew
extraordinary. Put stew in a Dutch oven with thyme and bayleaf. Bring
to a boil. Add potatoes, reduce heat, cover and cook gently 30
minutes. Add cabbage, salt and pepper, cover and simmer 10 minutes.
Taste stew and adjust seasoning. Stir cornstarch with water until
smooth. Bring stew to boil, push meat and vegetables to one side as
much as possible and gradually stir cornstarch mixture into liquid.
Stir until boiling, slightly thicken and clear. Serve immediately
sprinkled with parsely.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 14
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 196.7mg
Potassium: 26.6mg
Carbohydrates: 3.4g
Fiber: <1g
Sugar: <1g
Protein: <1g


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