Hearty vegetable stew

Name: Hearty vegetable stew
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Savoy cabbage (approx. 1 kg); 4 (approx. 500 g) medium-sized carrots; 1 medium onion; 1 Garlic clove; 2 TABLESPOONS Oil; 2 TABLESPOONS Vegetable broth (instant); 1 can(s) (425 ml) Kidney Beans; 3-4 Stem(s) fresh or 1 teaspoon dried. Marjoram; 100 g Whipped cream; 100 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sweet peppers

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Savoy cabbage (approx. 1 kg)
4 (approx. 500 g) medium-sized carrots
1 medium onion
1 Garlic clove
2 TABLESPOONS Oil
2 TABLESPOONS Vegetable broth (instant)
1 can(s) (425 ml) Kidney Beans
3-4 Stem(s) fresh or 1 teaspoon dried. Marjoram
100 g Whipped cream
100 ml Milk
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sweet peppers

Directions

1
Clean, wash and cut the savoy cabbage into strips. Peel, wash and slice the carrots. Peel onion and garlic, chop finely
2
Heat the oil in a large pot. Sauté onion, garlic, savoy cabbage and carrots in it. Deglaze with 1 l water. Bring to the boil and stir in the stock. Cover and simmer on low heat for 15-20 minutes
3
Rinse beans cold and drain. Wash the fresh marjoram and pluck off the leaves. Add to the stew with the beans. Stir in cream and milk. Simmer for about 10 minutes at medium heat. Season the stew with salt, pepper and paprika