Cavolo Nero is excellent for the digestive system. It's better than cabbage and nettle. Full of polyphenols and against cancer, prostate, ovarian and lung cancer. It is good for eyesight and for those who have a problem with cataracts. It is traditional Montenegrin food. This recipe contains several types of meat and vegetables. If you have a pressure cooker, this recipe is perfect for it! My mother often prepared it, and I learned to prepare it this way from her. What is delicious is also a healthy meal, which is an obligation for all of us to consume every day. If you are not a fan of meat, you can add cooked lentils, which also go well with this dish. Read a NOTE before preparing this meal. Follow recipe.
Ingredients: simple, total time:1 h 40 min., 6-8 serving
500 g — rasthan kavolo nero
500-600 g dry meat/ 2 Carniola sausages, 6 dry ribs, 100 g bacon
4 potatoes/ diced
4 carrots/ cut into rings
3 medium heads onion/ finely chopped
4 cloves of garlic/ minced
salt and ground pepper to taste
1 Tbsp dry spice Vegeta
50 g butter
350 vegetable broth
300-400 ml water/ or as needed
2 tsp red ground pepper
1 Tbsp flour/ optional
4 Tbsp Olive oil EVO to taste
Deep pot 6 liters
Preparation:
Wash the cavolo nero leaves and cut off the hard part. Cut the scattered into pieces.
Finely chop onion and garlic. Potatoes and bacon cut into cubes.
Sauté onions in olive oil until transparent and soft, 20 minutes with occasional stirring and covered, on moderate heat.
Then add dry meat and bacon, stirring occasionally, covered, about 15 minutes.
After the elapsed time, add the carrots, potatoes, dry spice Vegeta, stir all ingredients well, simmer about 10 minutes.
Then add a butter. Wait for butter melted, add a minced garlic and stir.
When the garlic has released its fragrance, add chopped cavolo nero.
Let the vegetables release juice for about 15 minutes, stirring occasionally.
Then add salt, red ground pepper, and vegetable broth.
I have also added 300 ml of water. Stir well all ingredients and cover.
I used a 6 liter pot. The liquid is 3-4 fingers lower than the height of the pot.
I did not add flour to this stew, because during cooking, the potatoes will release their starch, so they will be just right. But if you want it a little thicker, mix it with a little water and add it immediately and reduce the heat.
Let it cook about 35-40 minutes, covered.
Turn off heat.
Serve warm with adding little olive oil.
Buon appetito!
NOTE:
It is very important while cooking this dish that the pot is always closed with a lid and stir occasionally, especially when stewing onions and meat.
When I cleaned the cavolo nero, I only cut off the stems and washed them well under warm water. I didn't separate the middle part of the vein and throw it away from the leaf because it's all healthy, don't throw it away either!
I cut the cavolo nero into large pieces. I did not cut the smaller leaves.
From the moment you add the rashtan — cavolo nero, it is cooked for a maximum of 40 minutes, no more, because then it loses all the quality vitamins.
Keep the rest of the stew in the refrigerator for up to 4 days, covered.
#healthy #cavolo #nero #with #sausages #and #drymeat #ribs #bacon #food #stew #healthy #easy #simple #recipe #easy #delicious #foodblogger #foodie #meal #foodies #vegetables #carrots #potatoes #onions #blog #coffeetimelena #coffeetimewithlenaallin1
Use the contact form for questions or advice.
I would be happy if you would comment on my recipes and put like.
Commentaires