Vegetable stew
easy
60 mins
60 mins
Ingredients
- 1/2 Head (approximately 500 g) White cabbage
- 2 Leek sticks (leek)
- 2 red peppers
- 2 TABLESPOONS clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 l Vegetable broth (instant)
- 7-10 Tbsp Caraway seeds
- 500 g floury potatoes
- 125 g Flour
- 30 g grated parmesan cheese
- 1 TABLESPOON Butter or margarine
- 3 Stem(s) Parsley
Directions
- 1
Remove outer white cabbage leaves. Cut out the stalk in a wedge shape. Quarter cabbage, cut into bite-sized pieces, wash and drain. Clean and wash leek and peppers, also cut into small pieces. Heat the lard. Fry leek and peppers for about 5 minutes, season with salt and pepper and take out.
- 2
Sauté the white cabbage in the frying fat for 5 minutes while turning. Deglaze with broth. Season with salt, pepper and caraway. Cover and cook for about 30 minutes. Then add leek and paprika and cook for another 10 minutes. In the meantime, wash the potatoes for the dumplings and cook in boiling salted water for about 20 minutes. Quench cold, peel and press through the potato press while still warm. Knead with flour and cheese, season with salt. Form dumplings with floured hands. Fry in hot fat all around at medium heat for about 5 minutes. Add the dumplings to the stew.
- 3
In the meantime, wash the potatoes for the dumplings and cook in boiling salted water for about 20 minutes. Quench cold, peel and press through the potato press while still warm. Knead with flour and cheese, season with salt. Form dumplings with floured hands. Fry in hot fat all around at medium heat for about 5 minutes. Add the dumplings to the stew. Wash and chop parsley. Serve the stew sprinkled with parsley
Nutrition Facts
330 kcal
45 g
12 g
11 g
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