Winter savoy cabbage pot

Name: Winter savoy cabbage pot
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion (60 g); 500 g (show 4 larger ones) Potatoes; 2 TABLESPOONS Oil; 1 (approx. 1 kg) cabbage; 7-10 Tbsp Salt; 1-2 TABLESPOONS clear vegetable broth (instant); 1 can(s) (425 ml) large white Italian beans; 200 g Carbanossi; 7-10 Tbsp Pepper a.d.M.; 80 g medieval Gouda

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion (60 g)
500 g (show 4 larger ones) Potatoes
2 TABLESPOONS Oil
1 (approx. 1 kg) cabbage
7-10 Tbsp Salt
1-2 TABLESPOONS clear vegetable broth (instant)
1 can(s) (425 ml) large white Italian beans
200 g Carbanossi
7-10 Tbsp Pepper a.d.M.
80 g medieval Gouda

Directions

1
Peel the onion and cut into slices. Peel and wash the potatoes and cut them into small pieces. Heat the oil in a wide saucepan. Fry onion and potatoes for 5-8 minutes. In the meantime remove the outer savoy cabbage leaves.
2
Cut the cabbage into quarters, cut off the stalk. Wash cabbage, cut quarters into small pieces. Add to the potatoes, fry for 5 minutes, salt. Deglaze everything with 1 litre of water, bring to the boil, stir in broth and simmer covered for 12 minutes over a high heat.
3
In the meantime, rinse and drain the beans. Cut the sausage into slices. Heat the beans and sausage in the stew for approx. 3 minutes. Season to taste with salt and pepper. Arrange the savoy cabbage in plates. Grate the cheese directly on top.