Vegetable stew in soya broth

Name: Vegetable stew in soya broth
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Potatoes; 375 g Carrots; 1 (approx. 500 g) small cauliflower; 1 (approx. 500 g) small pointed cabbage; 1 Onion; 2 Garlic cloves; 30 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 ml Soy sauce; 1/3 potty Chives; 30 g Sunflower seeds; 7-10 Tbsp Curry

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Potatoes
375 g Carrots
1 (approx. 500 g) small cauliflower
1 (approx. 500 g) small pointed cabbage
1 Onion
2 Garlic cloves
30 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 ml Soy sauce
1/3 potty Chives
30 g Sunflower seeds
7-10 Tbsp Curry

Directions

1
Clean and wash the potatoes, carrots, cauliflower and pointed cabbage. Cut potatoes into slices, carrots into sticks and pointed cabbage into wide strips. Cut cauliflower into florets. Peel onion and garlic. Dice onion finely, press garlic through a garlic press. Heat the fat in a large pot, fry the onion and garlic in it until transparent. Add the potatoes, carrots and cauliflower and braise well while stirring.
2
Add pointed cabbage, season with a little salt and pepper and pour on 1 1/4-11/2 litres of water. Add soy sauce, bring to the boil, cover and cook for 10-15 minutes. Meanwhile wash the chives, dab dry and cut into fine rolls. Roast the sunflower seeds and let them cool down. Season the finished stew with soy sauce and a little curry. Arrange in a terrine and serve sprinkled with chives and sunflower seeds