Multicoloured white cabbage stew

Name: Multicoloured white cabbage stew
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 Head (400 g) White cabbage; 250 g Carrots; 250 g Potatoes; 1 (150 g) Stalk leek (leek); 2 TABLESPOONS clarified butter; 100 g red lentils; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 ml Tomato juice; 3/4 l Vegetable broth; 1/2 bunch Parsley; 80 g Parmesan cheese; 2 TABLESPOONS Wine vinegar

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1/2 Head (400 g) White cabbage
250 g Carrots
250 g Potatoes
1 (150 g) Stalk leek (leek)
2 TABLESPOONS clarified butter
100 g red lentils
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 ml Tomato juice
3/4 l Vegetable broth
1/2 bunch Parsley
80 g Parmesan cheese
2 TABLESPOONS Wine vinegar

Directions

1
Remove the outer cabbage leaves, cut out the stalk. Quarter cabbage, cut into pieces, wash and drain. Peel and wash carrots and potatoes. Clean the leek. Cut prepared vegetables into bite-sized pieces.
2
Heat the lard. Fry the white cabbage for about 10 minutes, turning occasionally. Add remaining vegetables and lentils. Season with salt and pepper. Deglaze with tomato juice and stock. Let it boil up briefly.
3
Cover and cook for about 20 minutes. Wash and chop the parsley. Grate parmesan. Season stew again with salt, pepper and vinegar. Serve sprinkled with parsley. Add the parmesan.