Summer Stew

Name: Summer Stew
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 350 g Savoy cabbage; 150 g Celery; 2 (approx. 200 g) uncooked, fine veal sausages; 2 TABLESPOONS Oil; 4 TSP clear broth (instant); 3 TABLESPOONS Tomato paste with basil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (425 ml, separation weight 250 g) broad white beans; 2 Tomatoes; 4 TABLESPOONS Schmand; 2 TEASPOONS Pesto (from the glass)

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

350 g Savoy cabbage
150 g Celery
2 (approx. 200 g) uncooked, fine veal sausages
2 TABLESPOONS Oil
4 TSP clear broth (instant)
3 TABLESPOONS Tomato paste with basil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (425 ml, separation weight 250 g) broad white beans
2 Tomatoes
4 TABLESPOONS Schmand
2 TEASPOONS Pesto (from the glass)

Directions

1
Clean, wash and cut the savoy cabbage and celery into strips or slices. Press the sausage meat out of the skin, form it into small balls and fry them all around in a pot in hot oil. Take out and put aside. Sauté cabbage and celery in frying fat. Pour on 1 litre of water. Stir in stock and tomato paste.
2
Season with salt and pepper and cook for 20-25 minutes. Drain beans, rinse cold and drain. Clean, wash and chop the tomatoes. Add the beans, tomatoes and meatballs to the stew 5 minutes before the end of the cooking time and cook with them. Mix sour cream and pesto. Serve with the stew