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Team sc 2 inox brosse Manual

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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced and
folded in order to obtain a booklet A5 (+/- 148.5 mm width x
210 mm height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity.
8 TEAM SC 2 - 070205
Assembly page 8/36
Fax +32 2 359 95 50
Stuffed cabbage
Ingredients
1 white cabbage
750g of minced beef
250 of minced pork
2 teaspoons of salt
Milk
Pepper
Paprika
Cumin
Nutmeg
1 bread roll
2 eggs
2 onions
2 tomatoes
1dl of sour cream
1 tablespoon of corn flour for sauce
Put the cabbage into salty boiling water for about 5 minutes. Soften the bread into a bit of milk
and mix it with the other ingredients and the minced meat. Detach some cabbage leaves.
Prepare some meatballs and roll them into the cabbage leaves. Put the stuffed cabbage into
the crock of the slow cooker. Peel the onions and cut them into halves. Do the same with the
tomatoes. Put the whole into the crock of the slow cooker. (If you’d like to get a lot of sauce,
add 1 to 2 cups of cabbage juices just before serving). After 8 to 10 hours of cooking on
position, take the cabbage out of the crock. Mix the cream and the corn flour for sauce and
serve.
Roast veal
Ingredients
1kg-1,5 kg of veal roast
Thyme
Sage
Salt
Pepper
Vegetables julienne
1 onion
Double cream
1 tablespoon of corn flour for sauce
Clean the meat and dry it. Sprinkle with salt, pepper, thyme and sage. Clean the vegetables
julienne. Peel and slice the onions thinly. Put the mixture into the crock of the slow cooker. Put
the meat on the vegetables. Cook for 8 hours on position. Take the meat out of the crock
and keep it hot. Add the cream to the cooking juices in the crock of the slow cooker and the
corn flour to thicken the sauce. Strain the sauce before serving.
… 8 …


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