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Green cabbage Liège-style Recipe

Green cabbage Liège-style
Source: danon

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Ingredients

  • 200 g Curly kale
  • 140 g potato
  • 100 g Pork spare ribs
  • 1 frankfurter
  • 1 garlic clove
  • 1 Bay leaf
  • 1 strand Thyme
  • 2 strand Parsley
  • 2 pinch Salt
  • 2 pinch Pepper
PREP TIME
15m
COOK TIME
45m
TOTAL TIME
1h
YIELD
2

Instructions

  • Wash the cabbage and cut it into slices and blanch them for 5 minutes in hot, boiling salt water. Drain them.
  • Peel the potatoes, wash them and cut them up.
  • Peel and remove the sprouts from the garlic.
  • Fry the short ribs for 2 minutes in the pressure-cooker without any oil.
  • Add the garlic, the salt, the pepper and the aromatic herbs.
  • Add warm water until it covers the meat, close the pressure-cooker and wait for the whistle to blow while cooking over high heat.
  • Turn down the heat to medium and let it cook for 25 minutes.
  • Take the pressure-cooker off the heat, let the steam out and open it.
  • Add the sausage picked with a fork and the potatoes.
  • Let it cook under pressure for 20 minutes from hearing the whistle.
  • Take the pressure-cooker off the heat, let the steam out and open it.
  • Adjust the seasoning and put aside while keeping hot.
  • Serve the green cabbage Lièges-style with the potatoes in sauce.

Dinner

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A recipe from danon

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