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🍽️ White Cabbage Stew

292 kcal · 30 min · 4 servings

Ingredients

• 0.5 head white cabbage
• 1 kg potatoes
• 1 small cauliflower (400 g)
• 500 g carrots
• 2 onions
• 1 stalk leek
• 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. Remove the tough cores from the white cabbage. Wash the cabbage thoroughly. Cut it into thin strips.
2. 2. Peel the potatoes. Cut them into approx. 1 cm cubes.
3. 3. Wash the cauliflower. Divide it into small florets. Halve the florets if they are very large.
4. 4. Peel the carrots. Slice them into thin rounds.
5. 5. Peel the onions. Dice them finely.
6. 6. Wash the leek. Slice it into thin rounds.
7. 7. Wash the bell peppers. Cut them in half lengthwise. Remove the inside with the seeds. Cut the flesh into strips.
8. 8. Wash the celery. Slice it into thin rounds.
9. 9. Pour boiling water over the tomatoes. Wait a few seconds. Rinse them with cold water. Remove the skin. Cut the tomatoes into quarters. Remove the seeds. Cut the flesh into very small cubes.
10. 10. Heat oil in a large pot. Add white cabbage, onions, potatoes, carrots, leek, and celery. Sauté the vegetables over medium heat for 5 minutes.
11. 11. Pour in vegetable broth. Simmer the vegetables over low heat for 15 minutes.
12. 12. Add the bell pepper strips and tomato cubes. Simmer everything for another 15 minutes.
13. 13. Wash the parsley. Shake it dry. Chop it finely.
14. 14. Season the stew with spices, salt, and pepper to taste.
15. 15. Sprinkle the finished stew with the chopped parsley. Serve hot.

Nutrition per serving

• kcal: 292
• Protein: 13 g · Fett/Fat: 5 g · Carbs: 47 g