John Myers
Vegan: Savoy Cabbage – Vegetable – Stew
The perfect vegan: savoy cabbage – vegetable – stew recipe with a picture and simple step-by-step instructions.
- 1 half Savoy cabbage fresh
- 1 size Diced parsnips
- 1 size Diced carrots
- 2 size Diced potatoes
- 2 tbsp Whole or ground caraway seeds
- 1 tbsp Ground white pepper
- 2 tbsp My vegetable broth *
- 700 ml Water
- Halve the savoy cabbage, cut out the stalk and cut. Put the cabbage in a baking dish. The freshly ground caraway seeds and pepper come on top.
- Peel the carrots, parsnips and potatoes, cut into small cubes and spread on the cabbage.
- Sprinkle the vegetable stock over it, distribute the water over it, cover the whole thing with aluminum foil and bake in the oven for a good 1 hour – it was not preheated – cook at 180 degrees …
- Take the aluminum foil down, stir everything through once and put it in the oven again for 15 minutes … DONE 🙂
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