Cabbage Leaf Of Beef Ragout W/crisped Root Vegetables Pt

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Beef, Restaurant, Stews, Vegetables	4	Servings

INGREDIENTS

See part 1

INSTRUCTIONS

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

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