Mediterranean savoy cabbage stew with apricots

Ingredients for 4 servings:

• 1 small head of savoy cabbage, about 600 – 700 g
• 250 g potatoes, mainly waxy, peeled
• 2 tbsp olive oil or rapeseed oil
• 200 g onion(s), peeled
• 400 g tomatoes, chopped
• 180 g soft apricots
• 700 ml vegetable stock
• 3 large garlic cloves
• 1 tbsp honey
• 3 tbsp balsamic vinegar
• 4 bay leaves
• 1 tsp thyme, shredded
• 1 tsp caraway seeds
• ½ tsp Pul Biber
• Salt and pepper, freshly ground
• 4 tbsp crème fraîche

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

vegetarian, also vegan possible

Remove the outer leaves from the savoy cabbage, quarter them, and cut out the stalk. Slice the quarters lengthwise and then thinly slice them. Cut the potatoes and onion into smaller cubes. Quarter the soft apricots. Heat the oil in a pan and fry the diced onion until golden brown. Deglaze with the tomatoes and stock. Crush the garlic and add to the stock along with the honey, balsamic vinegar, bay leaves, thyme, caraway seeds, and chili seasoning. Bring to a boil, add the sliced ​​savoy cabbage, and simmer gently for 15 minutes. Stir in the potato cubes, simmer for another 10 minutes. Add the sliced ​​apricots, and cook for another 5 minutes. Season to taste with salt and pepper. Place a spoonful of crème fraîche on each plate. For a vegan version, omit the honey and use a vegan crème fraîche.