INGREDIENTS

INSTRUCTIONS

4. Peeled and cut the potatoes. Steamed the vegetables. Rinsed them in cold
water and set out to drain and blot dry on paper towels.
5. Made the meat-mushroom filling and stuffed the cabbage. Set aside.
6. Skimmed the stock. Added broth that drained from the sieve; put sauce on
medium heat and reduced it.
7. Put step 5 in oven. Thickened sauce of step 6.
8. Crisp fried the steamed vegetables (step4).
9. Plated it.
Make extra. Reheats well. Leftovers make a easy soup by crisping the
vegetables and adding the stuffed cabbage and thinning the sauce. Haunting
flavor and aroma. Showy. Looks like you fussed and you did! I changed the
proportions in favor of the vegetables. The original called 1 oxtail and
some blackroot; things I cannot buy locally. SOURCE: "Oxtail Ragout on
Fried Roots" in Conscious Cooking by Victor Waldenstrom (Sweden)
>phannema@wizard.ucr.edu Estimated PER SERVING: 352CAL, 7.5G fat (18.5%
cff)
Recipe by: Hanneman (98-Jan) and a Waldenstrom recipe
Posted to MC-Recipe Digest V1 #1014 by KitPATh <phannema@wizard.ucr.edu> on
Jan 15, 1998

A Message from our Provider:

“Never give the devil a ride — he will always want to drive.”