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العَرَبِيَّة
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English
Español
Deutsch
Français
Italiano
العَرَبِيَّة
Pусский
English
Język polski
International
BRAND
PRODUCTS
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BLOG
WHERE TO BUY?
ARTICLES
HISTORY
THE SECRET BEHIND PYREX® GLASS
MADE IN FRANCE
HISTORY
THE SECRET BEHIND PYREX® GLASS
MADE IN FRANCE
NEW ARRIVALS
ROASTERS
Glass dishes
Metal roasters
CASSEROLES
Glass casseroles
Cast iron casseroles
BAKEWARE
Baking trays
Individual shapes
Cake and tart shapes
Springforms
Novelty shapes
POTS & PANS
Induction
PREPWARE
Measuring jugs
Mixing bowls
FOOD STORAGE CONTAINERS
Glass meal prep containers
Glass lunch containers
Glass containers - microwave safe lids
BABY FOOD STORAGE CONTAINERS
Best for weening
Best for on the go
ACCESSORIES
Spare parts
Special shapes
NEW ARRIVALS
ROASTERS
Glass dishes
Metal roasters
CASSEROLES
Glass casseroles
Cast iron casseroles
BAKEWARE
Baking trays
Individual shapes
Cake and tart shapes
Springforms
Novelty shapes
POTS & PANS
Induction
PREPWARE
Measuring jugs
Mixing bowls
FOOD STORAGE CONTAINERS
Glass meal prep containers
Glass lunch containers
Glass containers - microwave safe lids
BABY FOOD STORAGE CONTAINERS
Best for weening
Best for on the go
ACCESSORIES
Spare parts
Special shapes
STARTERS
MAINS
DESSERTS
STARTERS
MAINS
DESSERTS
Red Cabbage Soup
4-6 people
30 minutes
Ingredients
500g red cabbage
250g potatoes
1 white onion
1 apple
1 soup spoon of fennel seeds
1 bay leaf
Salt
Pepper
Cream (optional)
Sultanas
Ricotta
Dill (or other herb)
Preparation
Cut the cabbage into thin strips.
Peel the other vegetables and the apple. Cut them into small pieces.
Put all the ingredients in a Pyrex® pan, cover with water and season. Bring to the boil and cook for 15 to 20 minutes.
Blend and adjust the consistency by adding a little water if necessary (and/or cream;). Taste to check the seasoning.
Present in a round Pyrex® glass casserole dish. Serve with ricotta, sultanas and herbs (dill goes very well with fennel).
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