Savoy Cabbage Vegetable Stew

Ingredients

• 300 g Savoy Cabbage
• 400 g Potatoes
• 2 carrots
• 1 stalk leek
• 3 tomatoes
• 2 tbsp butter
• 1 l meat broth
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• a handful fresh garden herbs (e.g., dill, parsley, lovage, thyme, etc.)

Instructions

1. 1.

   Wash and clean the vegetables. Slice the leek into rings, peel and cut the carrots into sticks, peel and cube the potatoes. Remove the outer tough leaves from the savoy cabbage, halve the remaining cabbage, trim the core, and slice it into strips. Boil the tomatoes, cool, peel, quarter, seed, and chop into pieces.

2. 2.

   Melt the butter in a large pot and briefly sauté all vegetables except the tomatoes. Add the meat broth, cover, and simmer over low heat for 25 minutes. Season with salt, pepper, and nutmeg; taste. Stir in the tomato cubes. Wash, dry, and finely chop the garden herbs. Just before serving, stir them into the hot stew and let stand for about 1 minute.