Colorful stew with potato taler

Name: Colorful stew with potato taler
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g floury potatoes; 500 g White cabbage; 2 (approx. 400 g) Leek sticks (leek); 2 red peppers; 2 TABLESPOONS clarified butter; 7-10 Tbsp salt, pepper, caraway; 2 TABLESPOONS Vegetable broth (instant); 125 g Flour; 30 g grated parmesan cheese; 1 TABLESPOON butter/margarine; 3-4 Stem(s) Parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g floury potatoes
500 g White cabbage
2 (approx. 400 g) Leek sticks (leek)
2 red peppers
2 TABLESPOONS clarified butter
7-10 Tbsp salt, pepper, caraway
2 TABLESPOONS Vegetable broth (instant)
125 g Flour
30 g grated parmesan cheese
1 TABLESPOON butter/margarine
3-4 Stem(s) Parsley

Directions

1
Wash the potatoes and cook for about 20 minutes. Clean, wash and chop the vegetables
2
Fry the leek and peppers in hot fat for about 5 minutes. Season with salt and pepper and take out. Steam cabbage in the frying fat for about 5 minutes. Deglaze with 1 l water. Bring to the boil and stir in the stock. Season with pepper and caraway seeds. Cover and cook for about 30 minutes. After 20 minutes add leek and paprika
3
Drain, peel and mash the potatoes. Knead with flour, cheese and a little salt. Form thalers from it. Fry in hot fat all around for about 5 minutes. Add thalers to the stew. Wash and chop parsley and sprinkle over it. Season the stew again