Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, sig's rags and fleas( german cabbage and meat broth). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
sig's Rags and Fleas( German Cabbage and Meat Broth) is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. sig's Rags and Fleas( German Cabbage and Meat Broth) is something which I’ve loved my entire life. They’re nice and they look fantastic.
German cabbage soup recipes call for the use of wonderful fresh cabbage for the best possible results. Learn about a great German cabbage soup recipe with help from a certified executive chef in this free video clip. Expert: Mirko Loeffler Filmmaker: Stephen Chiang. This German meat fondue (or fleischfondue) is cooked in hot broth instead of hot oil, which is delicious and lower in fat, which many people prefer.
To get started with this particular recipe, we must first prepare a few ingredients. You can have sig's rags and fleas( german cabbage and meat broth) using 18 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make sig's Rags and Fleas( German Cabbage and Meat Broth):
- Prepare Rags and Fleas
- Get 1 For the Rags and Fleas takes its name from the rag resembling torn cabbage and the cumin seeds that look like fleas. :-)
- Get 1 This dish is traditionally eaten in Hessen in Germany. It was however taken long time ago to Ireland by German settlers. Legend has it that this dish is forerunner of Irish Stew.
- Make ready 500 grams mutton cubed, but lamb or beef can be used
- Prepare 1 kg cabbage of choice, shredded or torn finely
- Make ready 1 vegetable stock cube
- Prepare 1 tbsp cumin seeds
- Make ready 1 good pinch of salt (optional)
- Prepare 1 pinch of fresh ground black pepper or cayenne pepper
- Get 1/4 liter of water
- Make ready little dumplings known as snowballs
- Get 15 waxy not softboiling potatoes
- Take 1 onion chopped very finely
- Make ready 1 small bunch of parsley,chopped very finely
- Take 125 grams of softened butter
- Prepare 4 eggs
- Take 1 -2 tablespoons of plain flour
- Get 1 pinch each salt, pepper, nutmeg and marjoram
They were later forced to abandon their checks and withdraw after Ankara protested to the EU mission. The frigate was part of the EU's Irini mission aimed at stopping. Beef, cabbage, and potatoes are simmered in a tomato-based broth for a hearty and warm beef stew. Traditionally the Borsch is cooked from meat or bone broth (although there is meatless beet Borsch) with the addition of a variety of vegetables - potatoes, cabbage, beets The cabbage should not be boiled for a long time anyway.
Instructions to make sig's Rags and Fleas( German Cabbage and Meat Broth):
- clean and shred the cabbage, cube the meat into mouth sized pieces, add into a pot with the water, add stockcube, salt, pepper and cumin.Simmer slowly for 2 hours until meat is tender. ( or use your crockpot on low to medium)
- season with salt, pepper if needed and add more cumin seeds if liked
- serve with rustic bread , a cold lager or pilsner goes down well with this
- for the dumplings. Normally these are made with white potatoes but I needed to use up some purple potatoes, they came out this colour by the time I added all ingredients.
- boil potatoes the day before eating in their skins and peel.The next day mash them down preferably through a potato ricer.
- gently heat the butter and soften onions and parsley for about 5 minutes. Add this to the potatoes. First add one egg one after the other stirring it in. Add flour, stir in, add herbs and spices, stir in well.
- boil in a large pot salted water with wet hands make little balls drop them gently into simmering water for about 15 minutes, serve with Rags and Fleas or any other stew like dish.
Beef, cabbage, and potatoes are simmered in a tomato-based broth for a hearty and warm beef stew. Traditionally the Borsch is cooked from meat or bone broth (although there is meatless beet Borsch) with the addition of a variety of vegetables - potatoes, cabbage, beets The cabbage should not be boiled for a long time anyway. The overdone cabbage looks like rags, and the taste is not better. Aspic (/ˈæspɪk/) is a savory gelatin dish made with a meat stock or consommé set in a mold to encase other ingredients. These often include pieces of meat, seafood, or eggs.
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