Cabbage with chestnuts

   Ragout
 
  • 1/2 WHITE CABBAGE, shredded
  • 600 GRAM MINCED BEEF
  • 2 ONIONS, chopped
  • 250 GRAM CHESTNUTS, peeled
  • 2 TOMATOES, cubed
  • 1 CUP BEEF STOCK
  • HANDFUL CORIANDER, chopped
    •
 
  • 600 GRAM CHICKEN BREAST
  • 1 ONION, chopped
  • 1/2 SWEET PEPPER, cut in strips
  • 150 GRAM MUSHROOMS, sliced
  • 2 EGG YOLKS
  • 1/2 CUP CREAM
  • 75 GRAM BUTTER
  • 50 GRAM FLOUR
  • 1 CLOVE GARLIC, chopped

Stir fry the onions for 3 minutes; add the cabbage and stir fry 3 minutes more; add the minced beef and continue frying for a few minutes. Add the stock, the tomatoes, the chestnuts and pepper and salt to taste. Bring to the boil and simmer for 10 minutes. Sprinkle with coriander; serve with rice.

Bring two cups of water to the boil and cook the chicken 25 minutes; take the chicken out (keep the stock) and cut it in small strips. Stir fry the onion, the garlic, the pepper and the mushrooms in the butter for 5 minutes on high heat; add the flour and stir fry one minute more. Add the chicken stock and bring slowly to the boil while stirring. Add the chicken, simmer for 10 minutes. Stir the cream and egg yolks together and add this and pepper and salt to taste; heat the mixture slowly until it almost boils but not entirely. Serve with puff pastry shells.

In The Netherlands, we often serve ragout for Christmas Eve with puff pastry shells. The Worldcook website contains also a recipe for Hungarian ragout, which is served with potatoes or rice.


Click for Worldcook's recipe page

 

Back to recipe with picture