Ingredients:
- cabbage . 200g
- carrots . 300g
- celery . 2 sticks
- chopped tin toms . 2
- garlic crushed . 4
- leeks . 1
- onions . 2
- potatoes . 750g
- spring onions full stalk . 1 bunch
- swede . 200g
- tom puree. 4 table spoons
- bouquet garni. 1
- celery salt. 1/2 tsp spoon
- cumin ground. 1/2 tsp spoon
- horse radish . 1 tbsp
- red wine . 300ml
- salt / pepper. 1/2 tsp spoon each to taste
- water . 3 pints
- worcester sauce. desert spoon
Directions:
- Peel & wash veg, slice carrots thick as 50ps, slice cabbage & cut into short strips, slice leeks into 10mm rings. Chop spring onions up rough, slice celery 1 course 1 fine, chop onions, potatoes, swede small. Add a little oil to large pan heat up & add veg so all is coated. In a jug add 1pt water, stock cube, tom puree, garlic, red wine, Worcester sauce, tabasco, mustard, celery salt, horse radish, & sugar. Mix add another pint water now pour over veg in pan. Now add bouquet garni tin toms & last pint of water, salt & pepper to taste. Cook & stir until tender yet still crunchy.
- Enjoy with some rustic bread & butter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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