Savoy cabbage and carrot stew

Name: Savoy cabbage and carrot stew
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 small head savoy cabbage (approx. 500 g); 300 g Carrots; 200 g Potatoes; 1 3/4 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 cubes (10 g each) Spice composition "Garlic parsley; 50 g medieval Gouda cheese; 7-10 Tbsp Herbs

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 small head savoy cabbage (approx. 500 g)
300 g Carrots
200 g Potatoes
1 3/4 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 cubes (10 g each) Spice composition "Garlic parsley
50 g medieval Gouda cheese
7-10 Tbsp Herbs

Directions

1
Savoy cabbage clean, wash, quarter and cut out the stalk. Chop the savoy cabbage. Peel and wash the carrots and potatoes. Slice the carrots and dice the potatoes. Boil up the stock.
2
Boil the potatoes for about 5 minutes. Add carrots and savoy cabbage and cook at medium heat for another 10 minutes. Season stew with salt and pepper. Add herb cubes and melt in it.
3
Grate the cheese and sprinkle over it. Garnish stew with herbs as desired.