Colourful vegetable pot

Name: Colourful vegetable pot
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Onions (80 g); 2 Garlic cloves; 1/2 (approx. 600 g) cabbage; 250 g Carrots; 4 (approx. 260 g) Tomatoes; 400 g Potatoes; 300 g Celery; 2 tablespoons (10 g each) Oil; 7-10 Tbsp ground cumin; 1 tablespoon (16 g) Tomato paste; 1 1/4 l Vegetable broth (instant); 1/4 collar Parsley; 7-10 Tbsp Parsley; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Onions (80 g)
2 Garlic cloves
1/2 (approx. 600 g) cabbage
250 g Carrots
4 (approx. 260 g) Tomatoes
400 g Potatoes
300 g Celery
2 tablespoons (10 g each) Oil
7-10 Tbsp ground cumin
1 tablespoon (16 g) Tomato paste
1 1/4 l Vegetable broth (instant)
1/4 collar Parsley
7-10 Tbsp Parsley
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper

Directions

1
Peel and finely dice the onions and garlic. Clean the savoy cabbage, cut out the stalk. Wash cabbage and cut into strips. Clean, wash and slice the carrots. Wash, clean and slice the tomatoes.
2
Peel, wash and halve the potatoes. Clean, wash and slice the celery. Heat the oil in a large pot, fry the onions and garlic in it. Add the potatoes, cabbage and half of the tomatoes, fry briefly.
3
Season with cumin and stir in tomato paste. Deglaze with stock, bring to the boil and simmer at medium heat for about 25 minutes. 10 minutes before the end of the cooking time add carrots, celery and remaining tomatoes.
4
In the meantime wash parsley, dab dry and chop finely. Season vegetable pot again with salt, pepper and cumin. Serve in a terrine sprinkled with parsley and garnished with parsley leaves as desired.