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🍲 Hearty Pointed Cabbage Stew with Mettwurst

426 kcal · 30 min · 4 servings

Hearty Pointed Cabbage Stew with Mettwurst Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Remove the hard core from the pointed cabbage and cut the vegetable into eight wedges. Wash the cabbage pieces thoroughly. Peel the potatoes and wash them as well. Cut the potatoes into cubes approximately two centimeters in size. Peel the carrots and remove the ends. Cut the carrots into small cubes as well. Peel the onion and cut it in half. Slice the Mettwurst (a type of German dry sausage) into thin slices.
  2. 2. Wash the parsley and shake off excess water. Remove the thick stems. Place the parsley into the mixing container of your appliance. Chop it for five seconds on the highest speed setting. Transfer the chopped parsley into a small bowl and set it aside.
  3. 3. Place the halved onion into the mixing container. Chop it for four seconds on speed eight. Add the pointed cabbage. Chop the vegetables for fifteen seconds on speed five. Add the oil. Sauté the mixture for two minutes on the sauté setting. Now add the potatoes, carrots, Mettwurst slices, hot vegetable broth, one teaspoon of salt, and thyme. Cook the stew for fifteen minutes on speed one at one hundred degrees Celsius. Ensure the appliance is running in counter-clockwise mode.
  4. 4. Finally, season the stew to taste with salt and pepper. Serve the dish warm. Sprinkle the previously chopped fresh parsley on top. Enjoy your meal!

Nutrition per serving