Savoy cabbage stew with pesto

Name: Savoy cabbage stew with pesto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Savoy cabbage; 500 g Potatoes; 1 Onion; 2 TABLESPOONS Butter or margarine; 3/4 l Vegetable broth (instant); 1/2 bunch Parsley; 1 collar Basil; 4 Stem(s) Oregano; 1 Garlic clove; 60 g Parmesan cheese; 25 g Almond slivers; 100 ml Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g cherry tomatoes

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Savoy cabbage
500 g Potatoes
1 Onion
2 TABLESPOONS Butter or margarine
3/4 l Vegetable broth (instant)
1/2 bunch Parsley
1 collar Basil
4 Stem(s) Oregano
1 Garlic clove
60 g Parmesan cheese
25 g Almond slivers
100 ml Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g cherry tomatoes

Directions

1
Clean the savoy cabbage, cut into bite-sized pieces and wash. Peel and wash the potatoes and cut them into slices. Peel and finely chop the onion. Heat the fat in a saucepan. Fry the onions in it until transparent.
2
Add the cabbage and potatoes, fry briefly and pour on the stock. Stew for about 30 minutes. In the meantime, rinse herbs for the pesto and pat dry. Peel garlic and chop roughly. Dice Parmesan cheese.
3
Finely chop herbs, garlic, cheese and almonds in the universal chopper. Gradually add olive oil. Season pesto with salt and pepper. Set aside. Wash and halve the tomatoes. Add to the stew and cook for a few minutes.
4
Season stew with salt and pepper. Divide into four plates, add a little pesto, add the rest.