Thursday , April 2 2020
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Ingredients: picIPI8og

For the stock
225 grams cabbage 
225 grams white pumpkin 
2 onions 
2 potatoes 

For the topping
1 onion, finely chopped 
1 carrot, finely chopped 
½ teacup cabbage, finely chopped 
1 Spoon butter 
salt and pepper to taste 

For the White Sauce
1½ Spoon butter 
1½ Spoon plain flour 
1½ teacups milk 
salt and pepper to taste 


For the stock
Slice the vegetables into big pieces. Put 7 teacups of water and cook in a pressure cooker. 
When cooked, pass through a sieve. 

For the white sauce
Melt the butter, put the flour and cook for 2 minutes without browning and keep on stirring throughout. 
Take out from the heat and gradually add the milk. 
Combine until well blended. 
Return to heat and cook slowly, stirring throughout until the sauce thickens. 
Put salt and pepper and mix properly. 

How to proceed:
Heat the butter in a vessel and saute the vegetables for the topping for 3 to 4 minutes. 
Put the stock and cook for at least 20 minutes. 
Put the white sauce, salt and pepper. 
Ready to serve. 

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