Ingredients with Measurements:
- 1 lb bloedworst (blood sausage), sliced into rounds
- 1 head of cabbage, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups of chicken or beef broth
- 1 cup of water
- 2 tbsp of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and garlic, and sauté until the onion is translucent.
3. Add the sliced bloedworst to the pot and cook until browned on both sides.
4. Add the chopped cabbage to the pot and stir to combine with the bloedworst.
5. Pour in the chicken or beef broth and water, and season with salt and pepper to taste.
6. Bring the stew to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the cabbage is tender.
7. Serve hot with crusty bread or mashed potatoes.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for sautéing and boiling, low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300 per serving
- Fat: 20g
- Carbohydrates: 15g
- Protein: 15g
Substitutions for ingredients:
- Bloedworst can be substituted with any type of sausage, such as kielbasa or chorizo.
- Chicken or beef broth can be substituted with vegetable broth or water.
Variations:
- Add diced potatoes to the stew for a heartier meal.
- Use red cabbage instead of green cabbage for a different flavor and color.
- Add a splash of apple cider vinegar or white wine to the stew for a tangy kick.
Tips and tricks:
- Be careful not to overcook the bloedworst, as it can become tough and dry.
- If the stew is too thick, add more water or broth to thin it out.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the stew in bowls with a sprinkle of chopped parsley or chives on top.
Garnishes:
- Chopped parsley or chives
Pairings:
- Crusty bread or mashed potatoes
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts
Troubleshooting advice:
- If the stew is too watery, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure the bloedworst is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Bloedworst is a traditional Dutch and Belgian sausage made with pork blood and spices.
Flavor profiles:
- Savory, slightly sweet, and earthy
Serving suggestions:
- Serve hot with crusty bread or mashed potatoes for a hearty meal.
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Region: Dutch