Savoy stew
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
4
- 1 1/4 l clear broth (instant)
- 1/2 (approx. 600 g) Head Savoy cabbage
- 4 Carrots
- 1 jar(s) (425 ml; separation weight: 255 g) Kidney beans
- 1 Garlic clove
- 2 bags of mashed potatoes (1-2 portions each)
- 100 g Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Rose peppers
- 3 Stem(s) Marjoram
Directions
- 1
Bring the stock to the boil. Clean, wash and cut the savoy cabbage into bite-sized pieces. Peel and wash the carrots and cut them into diagonal slices. Add both to the stock, cover and cook over a low heat for ten minutes.
- 2
Meanwhile, put the beans on a sieve, rinse and drain. Peel the garlic, press it through the garlic press or chop it finely and add it to the broth with the beans. Bring to the boil and stir in mashed potato powder and cream.
- 3
Season to taste with salt, pepper and paprika. Wash the marjoram and remove the leaves. Serve the stew sprinkled with the leaves.
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