Vegetable stew

Name: Vegetable stew
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Potatoes; 750 g White cabbage; 1 TABLESPOON clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp some peppercorns; 7-10 Tbsp Caraway seeds; 2-3 Bay leaves; 1 Stalk leek (leek); 2 red peppers; 7-10 Tbsp Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Potatoes
750 g White cabbage
1 TABLESPOON clarified butter
7-10 Tbsp Salt
7-10 Tbsp some peppercorns
7-10 Tbsp Caraway seeds
2-3 Bay leaves
1 Stalk leek (leek)
2 red peppers
7-10 Tbsp Parsley

Directions

1
Peel, wash and halve the potatoes. Clean the white cabbage, cut out the stalk. Cabbage in columns, then cut into pieces. Heat lard. Braise the cabbage for about 5 minutes. Season with salt, peppercorns, caraway and bay leaf. Add 1 1/2 litre water and potatoes.
2
Cover and cook for about 30 minutes. Meanwhile clean and wash leek and paprika. Cut leek into rings, paprika into large cubes. Add to the pot 15 minutes before the end of the cooking time. Season to taste again. Serve sprinkled with parsley