Sweet potato and white cabbage stew

Ingredients for 2 servings:

• 80 g bacon cubes, streaky
• 1 stalk(s) leek
• 2 m.-sized sweet potatoes
• ½ head of white cabbage
• 2 spring onions, the green part
• 800 ml vegetable stock
• e.g. salt and pepper
• tsp, leveled caraway powder
• 1 tbsp rapeseed oil
• some stalks of parsley, chopped

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 50 minutes

A warming stew for cold days

You can either buy bacon cubes or cut them into small cubes. Clean the leeks and spring onions and slice them into rings. Peel the sweet potatoes and dice them. Remove the outer leaves from the white cabbage and slice the cabbage into thin strips. Heat oil in a pan and fry the bacon cubes for a while, then fry the leek rings, then fry the sweet potato cubes for 5 minutes, stirring occasionally. Now add the cabbage and sauté for a while. Pour in the stock so that the vegetables are just covered, stir through, and simmer for 15 minutes. Season with salt, pepper, and caraway seeds and add the spring onions. Let everything cook for another 5 minutes. Check the vegetables are soft. The sweet potato can fall apart a little if necessary. Turn off the heat and let the stew rest for at least 1 hour, then reheat and season again if desired. Serve sprinkled with parsley. The sweet potato goes perfectly with the robust cabbage. If you want to make the stew vegetarian, simply leave out the bacon.