Savoy Cabbage and Carrot Stew
Ingredients
1
onion
1
medium savoy cabbage
4
carrots
600
g
potatoes
3
tb
vegetable oil
0.25
ground caraway
1
Bunch of chives
200
Large
vegan soured cream alternative
freshly ground pepper
Preparation
1. Peel the onion and cut into cubes. Clean the savoy cabbage, cut into quarters, remove the stalk, wash the savoy cabbage and cut into strips. Peel and wash the carrots and potatoes, cut the carrots into slices and the potatoes into cubes.
2. Sauté 2 teaspoons of vegetable stock with onion, savoy cabbage, carrots and potatoes in heated oil for about 10 minutes. Pour in 500 millilitres of water and add the caraway, bring to the boil and simmer covered for 20-25 minutes.
3. Wash the chives, pat dry and cut them into little rings and mix with the soured cream and a ¼ teaspoon of the vegetable stock.
4. Season the stew with pepper and any remaining vegetable stock, serve up in deep plates or soup bowls, garnish with the chive sour cream and serve.
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