Autumnal savoy cabbage stew

Name: Autumnal savoy cabbage stew
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 800 g Savoy cabbage; 500 g Potatoes; 500 g Carrots; 4-5 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 l Vegetable broth (instant); 1 can(s) (425 ml; 250 g by weight) white beans; 350 g Pork mince; 1/2 bunch Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

800 g Savoy cabbage
500 g Potatoes
500 g Carrots
4-5 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 l Vegetable broth (instant)
1 can(s) (425 ml; 250 g by weight) white beans
350 g Pork mince
1/2 bunch Parsley

Directions

1
Clean, wash and cut the savoy cabbage into strips. Peel, wash and chop the potatoes and carrots. Heat 3 tablespoons of oil in a saucepan and fry the vegetables lightly for about 5 minutes at medium heat. Season with salt and pepper. Deglaze with broth and let it boil for about 15 minutes. Drain the beans on a sieve and add them 5 minutes before the end of the cooking time.
2
In the meantime heat the remaining oil in a pan. Form small meatballs and fry them in the hot oil for 5-6 minutes until golden brown. Add to the stew shortly before the end of the cooking time. Wash parsley, dab dry, pluck leaves from the stalks and chop finely. Sprinkle over the stew and serve