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🍲 Vegetable Stew with Potatoes and White Cabbage

180 kcal · 30 min · 4 servings

Ingredients

• white cabbage 0.5 pc.
• onions, yellow 1 pc.
• carrots 4 pc.
• potatoes, mostly waxy 800 g
• rapeseed oil 4 tbsp
• salt pinch
• pepper, black ground pinch
• bay leaves, dried 1 pc.
• vegetable broth 1.5 L
• parsley, fresh 10 g

Instructions

1. 1. Remove wilted leaves from the white cabbage and wash it thoroughly.
2. 2. Cut the white cabbage into quarters and remove the hard core in the center.
3. 3. Cut the cabbage into very fine strips or use a grater to shred it.
4. 4. Halve the onion, peel it, and cut it into small cubes.
5. 5. Wash and peel the carrot.
6. 6. Cut the carrot into pieces about 1 centimeter in size.
7. 7. Wash and peel the potatoes.
8. 8. Cut the potatoes into cubes as well.
9. 9. Heat the oil in a pot over medium heat.
10. 10. Add the white cabbage, onions, carrots, and potatoes to the pot.
11. 11. Sauté the vegetables for about 5 minutes.
12. 12. Season the mixture with salt and pepper.
13. 13. Add a bay leaf to the pot.
14. 14. Prepare the broth according to the package instructions and pour it into the pot.
15. 15. Let the stew simmer covered for about 12 minutes.
16. 16. Wash the parsley and shake it dry thoroughly.
17. 17. Pluck the parsley leaves from the stems.
18. 18. Taste the stew and adjust the seasoning if needed.
19. 19. Remove the bay leaf from the pot.
20. 20. Serve the stew on plates.
21. 21. Garnish the dish with the fresh parsley.
22. 22. Enjoy your meal!

Nutrition per serving

• kcal: 180
• Protein: 5 g · Fett/Fat: 8 g · Carbs: 28 g