John Myers
Savoy Cabbage – Vegetable goulash with Balsamic Sauce
The perfect savoy cabbage – vegetable goulash with balsamic sauce recipe with a picture and simple step-by-step instructions.
- 1 quarter Savoy cabbage head, approx. 200 gr.
- 1 piece Kohlrabi, about 120 gr.
- 2 piece Carrot, about 60 gr.
- 1 piece Parsley root
- 4 piece Potatoes, about 120 gr.
- 1 piece Sweet potato, about 100 gr.
- 1 piece Leek
- 2 Stalk Celery
- 1 small Onion
- Sunflower oil
- 1 tbsp Sugar
- 4 el Balsamic vinegar
- 600 ml Vegetable broth … see link below …
- Thyme
- Caraway seeds
- Black pepper from the mill
- Salt
- 1 handful Date tomatoes
- Prepare the vegetables. To do this, cut the stalk out of the savoy cabbage and cut into bite-sized pieces. Peel the kohlrabi, carrot, parsley root and potatoes and cut into 1 cm cubes. Halve the leek and cut into small slices. Pull the strings from the celery and cut into pieces. Peel and finely dice the onion.
- Heat the oil and sweat everything in it vigorously. Then sprinkle the sugar over it and let it caramelize. Now deglaze with the hot broth and the balsamic vinegar, season with the spices and cover and simmer gently on a low heat until the vegetables still have a bit of “bite”.
- In the meantime, cut some chives into small pieces.
- Carefully fold in a handful of date tomatoes 5 minutes before the vegetable “bites”. Then season again to “taste”.
- Put the “goulash” in a soup cup, add some of the broth and sprinkle with chives … enjoy your meal …..
- Basic recipe for my “grainy vegetable broth”
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