🍽️ Hearty Vegetable Cabbage Stew with Beans

Name: Hearty Vegetable Cabbage Stew with Beans
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g white broad beans (from the jar); 400 g savoy cabbage; 1 shallot; 2 garlic cloves; 2 stalks celery; 2 carrots; 500 g ripe tomatoes; 3 sprigs fresh oregano; 30 g butter; 1 l vegetable broth; salt; pepper (from the mill); 1 tsp wild fennel seeds; 1 tbsp dried oregano; 2 tbsp black pitted olives; 4 slices whole grain bread

282 kcal · 30 min · 4 servings

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Ingredients

400 g white broad beans (from the jar)
400 g savoy cabbage
1 shallot
2 garlic cloves
2 stalks celery
2 carrots
500 g ripe tomatoes
3 sprigs fresh oregano
30 g butter
1 l vegetable broth
salt
pepper (from the mill)
1 tsp wild fennel seeds
1 tbsp dried oregano
2 tbsp black pitted olives
4 slices whole grain bread

Instructions

1. Open the can of beans and drain the liquid using a sieve.
2. Remove the tough stems from the savoy cabbage and wash the leaves thoroughly.
3. Shake the vegetables dry and cut the leaves into bite-sized pieces.
4. Peel the shallot and garlic and finely dice both into small cubes.
5. Wash the celery and slice it into thin rounds.
6. Peel the carrots and cut them into small cubes.
7. Wash the tomatoes and remove the hard stem area.
8. Pour boiling water over the tomatoes briefly to blanch them (cook briefly in boiling water).
9. Immediately shock the tomatoes in cold water to stop the cooking process.
10. Peel the loosened skin off the tomatoes.
11. Cut the peeled tomatoes into cubes as well.
12. Wash the oregano leaves and shake them dry.
13. Heat the butter in a large pot.
14. Add the diced shallot and garlic.
15. Sauté the onion mixture for 1 to 2 minutes until soft and translucent.
16. Add the rest of the prepared vegetables, except for the tomatoes and beans.
17. Sauté the vegetables for another 3 to 4 minutes.
18. Add the diced tomatoes to the pot.
19. Pour in the vegetable broth.
20. Season the stew with salt, pepper, fennel seeds, and oregano.
21. Let the stew simmer on medium heat for 25 to 30 minutes.
22. Stir in the drained beans and olives.
23. Bring the stew to a brief boil until everything is heated through.
24. Taste the seasoning at the end and adjust if necessary.
25. Sprinkle the finished stew with fresh oregano.
26. Serve the stew directly warm from the pot.

Nutrition per serving

kcal: 282
Protein: 12 g · Fett/Fat: 9 g · Carbs: 36 g