Chinese cabbage with potatoes
easy
30 mins
30 mins
Ingredients
- 100 g baby potatoes
- 7-10 Tbsp Salt
- 300 g Chinese cabbage
- 100 g Mushrooms
- 200 g Tomatoes
- 1 Onion
- 1 Garlic clove
- 2 TEASPOONS Oil
- 100 ml Vegetable broth (instant)
- 50 g cooked ham
- 7-10 Tbsp coarsely ground coloured pepper
- 7-10 Tbsp ground caraway
- some stem(s) Parsley
Directions
- 1
Peel and wash the potatoes and cut them in half lengthwise. Cook in boiling salted water for about 20 minutes. Remove outer leaves from cabbage. Halve cabbage and cut out the stalk. Cut cabbage into slices.
- 2
Wash and clean the mushrooms, dab dry and possibly halve them. Wash, clean and dice the tomatoes. Peel onion and garlic. Cut onion into slices, finely dice garlic. Steam cabbage in hot oil for 5-8 minutes, remove and put aside.
- 3
Sauté onion and garlic in oil, add mushrooms and fry for about 5 minutes. Add the tomatoes, pour on the stock and cook for another 5 minutes. Cut ham into large cubes and fold in. Add cabbage and season to taste with salt, pepper and some ground caraway.
- 4
Wash parsley, dab dry and chop. Sprinkle over the vegetables. Drain the potatoes. Arrange Chinese cabbage vegetables and potatoes on a plate.
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