Light savoy cabbage-carrot pot

Name: Light savoy cabbage-carrot pot
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 small savoy cabbage (approx. 1 kg); 350 g Carrots; 500 g Potatoes; 2 medium-sized onions; 2 TABLESPOONS Oil (e.g. cold pressed); 2 TABLESPOONS Vegetable broth (instant); 1/2 bunch Parsley (e.g. smooth); 3 TABLESPOONS Pumpkin seeds; 7-10 Tbsp salt, white pepper; 7-10 Tbsp ground caraway

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 small savoy cabbage (approx. 1 kg)
350 g Carrots
500 g Potatoes
2 medium-sized onions
2 TABLESPOONS Oil (e.g. cold pressed)
2 TABLESPOONS Vegetable broth (instant)
1/2 bunch Parsley (e.g. smooth)
3 TABLESPOONS Pumpkin seeds
7-10 Tbsp salt, white pepper
7-10 Tbsp ground caraway

Directions

1
Clean, wash and quarter the savoy cabbage and remove the stalk. Cut cabbage into rough strips. Peel, wash and chop the carrots. Peel, wash and roughly dice potatoes. Peel onions and cut into rings
2
Heat the oil slightly in a large pot. Brown the onions, carrots and savoy cabbage in it. Add the potatoes
3
Deglaze with 1 1/2 l water. Bring to the boil, stir in the stock and simmer covered for 15-20 minutes
4
Wash the parsley and remove the leaves. Roast the pumpkin seeds if necessary. Season savoy cabbage pot with salt, pepper and caraway seeds. Sprinkle with pumpkin seeds and parsley