Preparation
1 l bouillon
500 g stewing lamb
,
diced
500 g potatoes
1 white cabbage
,
small
½ tsp cumin
1 bay leaf
Salt
Pepper
Peel the potatoes and cut into 2 cm chunks. Cut the white cabbage into 3 cm chunks. Put all the ingredients into the porcelain dish and season with salt and pepper. Put the porcelain dish on the wire shelf in the cold cooking space. Cook.
Hot air humid 160 °C for 2 Hrs
½ bunch of Parsley
Salt
Pepper
Finely chop the parsley. Take the stew out of the cooking space. Sprinkle with parsley, stir, then season with salt and pepper to taste.
Additional information
Created on
4/12/23