Savoy cabbage and potato pan

Ingredients for 4 servings:

• 1 small head of savoy cabbage (approx. 400 g)
• 1 red bell pepper(s)
• 1 large carrot(s) (approx. 100 g)
• 6 medium-sized potatoes (approx. 600 g)
• 1 m.-sized onion(s)
• 3 garlic cloves
• 1 tsp vegetable broth, granulated
• 1 tsp turmeric
• 1 tsp cumin
• Salt
• 3 tbsp olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Cut the thick ribs from the savoy cabbage leaves, halve the leaves lengthwise, and then cut into strips. Bring salted water to a boil and blanch the savoy cabbage for 3 minutes. Peel and dice the potatoes and carrot, trim and dice the bell pepper. Dice the onion, briefly pound the garlic cloves, and fry both in the oil until translucent. Add the potatoes, carrots, and bell pepper and fry. Deglaze with ½ cup of water, cover, and simmer for 5 minutes. Add the savoy cabbage and season with the granulated vegetable stock, salt, cumin, and turmeric (it smells a bit Indian). The cumin and turmeric help the cabbage digest better. Mix well and simmer for another 5-10 minutes, until the potatoes are tender, turning frequently and adding a little more water if needed. Season to taste before serving.