Cabbage leaf of beef ragout w/crisped root vegetables pt 2

Ingredients

Quantity		Ingredient
		See part 1

Directions

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@... Estimated PER SERVING: 352CAL, 7.5G fat (18½% cff)

Recipe by: Hanneman (98-Jan) and a Waldenstrom recipe Posted to MC-Recipe Digest V1 #1014 by KitPATh <phannema@...> on Jan 15, 1998

Related recipes

• Beef & baby root vegetable fricassee
• Beef and baby root vegetable fricassee
• Beef and cabbage stew
• Beef and olive ragout
• Beef ragout
• Beef ragout country-style
• Beef ragout w/ sun-dried tomatoes & winter squash
• Beef ragout w/ sun-dried tomatoes and winter squash
• Beefy cabbage bake
• Cabbage & beef soup
• Cabbage and beef casserole
• Cabbage and beef soup
• Cabbage casserole #2
• Cabbage leaf of beef ragout w/crisped root vegetables pt 1
• Country beef ragout
• Country beef ragout (corrected)
• Red cabbage #2
• Red cabbage 2
• Roasted root vegetable ragout
• Rosemary beef ragout