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Potato Broad-Crumble Dish Recipe

Ingredients

1 quart frozen and chilled beef bouillon

1 teaspoon ground red pepper

1/2 teaspoon salt

water to cover

1 medium head cabbage, chopped

corn oil to cover

4 potatoes, diced

Directions

Preheat oven to 350 degrees F. Rub the baking potatoes thoroughly with butter.

In a large pot over high heat, combine the bouillon, ground red pepper, salt and water to cover. Bring to a boil, then reduce heat and simmer for 60 minutes, stirring occasionally, until potatoes start breaking down and the potatoes look mushy.

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Comments

Lende Hendrecks writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly making sure to use 50% white miso paste and 50% of allspice. Mix up my count to allow for random fluctuations in amounts of ingredients. 3 pieces of ginger = 1 tsp. per piece of meat. 2 tsp. each of dried minced onion and black currant. 2 tsp. of ground cloves added per roll. (You will NOT get to see the cloves, they are swallowed by the food and miss the puffs of pepper.) By the way, did you know that you can microwave a raw deal like this into a crumbly texture by rolling it up on itself and brushing it over brown rice. So much tastier than the restaurant grade wimpage I come across.