John Myers
Ingredients for 4 servings:
- 1 small white cabbage
- 8 potatoes
- 5 carrots
- 1 bunch of parsley
- 1 bunch of basil
- ½ bunch of spring onions or 1 large onion
- 1 stalk(s) leek
- ½ small celeriac
- 1 ½ liters vegetable broth
- 4 tbsp soy sauce, light
- 3 tsp balsamic vinegar
- 3 tbsp butter
- Oil, for frying
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
refined with butter, balsamic vinegar and soy sauce
Cut a small white cabbage into strips. Cut the potatoes and carrots into bite-sized cubes. Dice the celery into small cubes. Finely chop the spring onions, the leek into fine rings, and finely chop the basil and parsley. Fry the spring onions with the basil and parsley in a little oil until translucent, then add the carrots, leek, celery, and white cabbage and fry briefly, adding a little more oil if necessary. Deglaze with the vegetable stock or top up, season with salt and pepper, and simmer for about 15 minutes, until the white cabbage is no longer quite so hard. Stir occasionally. Now add the potatoes and simmer for another 20 minutes, stirring occasionally. Just before the end of the cooking time, add the soy sauce, balsamic vinegar, and butter. Season to taste and add more soy sauce or balsamic vinegar if necessary.
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