Sausage and Vegetable Stew

Ingredients

• 200 g waxy potatoes
• 200 g knollensellerie
• 200 g carrots
• 200 g rutabaga
• 200 g white cabbage
• 1 onion
• 2 tbsp plant oil
• 200 g passata tomatoes
• 1400 ml vegetable broth
• 300 g sausages (e.g., Cabanossi)
• Salt
• ground pepper
• 0.5 tsp cumin seeds
• 2 tbsp chives rings

Instructions

1. 1.

   Peel, wash and cut the potatoes, celery root, carrots, and rutabaga into thin strips or slivers. Clean, wash and slice the cabbage into strips.

2. 2.

   Remove the onion skin, finely chop it, and sauté in a pot with hot oil until translucent. Add the vegetables, cook briefly, then pour in the broth. Stir in the passata tomatoes and simmer over medium heat for about 20 minutes.

3. 3.

   Slice the sausages and add them ten minutes before the end of cooking. Season with salt, pepper, and cumin; taste and serve sprinkled with chives rings.