White Cabbage Stew

Ingredients

• 0.5 head of white cabbage
• 1 kg potatoes
• 1 small cauliflower (400 g)
• 500 g carrots
• 2 onions
• 1 stalk leeks
• 2 yellow bell peppers
• 1 stalk Celery
• 8 tomatoes
• 2 tbsp Rapeseed oil
• 1.5 l vegetable broth
• 1 bunch parsley (20 g)
• chili flakes
• Pepper
• 0.5 tsp cumin powder

Instructions

1. 1.

   Clean, wash and shred the cabbage into fine strips. Peel the potatoes and cut them into 1 cm cubes. Clean, wash the cauliflower, break it into florets and halve if necessary. Peel and slice the carrots into rounds. Peel the onions and dice finely. Clean, wash the leeks and slice.

2. 2.

   Wash, halve, seed and slice the bell peppers. Clean, wash and slice the celery. Briefly blanch the tomatoes, cool, peel, quarter, seed and dice very small.

3. 3.

   Heat oil in a large pot, sauté cabbage, onions, potatoes, carrots, leeks and celery for 5 minutes over medium heat. Add vegetable broth and simmer vegetables for 15 minutes over low heat. Then add bell peppers and tomatoes and simmer another 15 minutes. Just before serving wash parsley, shake dry and finely chop. Season the stew with spices, salt and pepper and serve sprinkled with parsley.