John Myers
Ingredients for 3 servings:
- 500 g sweet potatoes
- 500 g savoy cabbage, cleaned and weighed
- 3 m.-sized onion(s)
- 3 cloves garlic
- 250 g chestnuts (vacuum-packed, cooked)
- ½ tsp basil, dried
- 1 large beefsteak tomato(s) (300 g)
- 200 ml vegetable stock
- 2 tbsp extra virgin olive oil
- Salt and pepper, freshly ground
- Parsley as garnish
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour
Peel and dice the onions and garlic. Peel the sweet potato and slice or dice depending on its size. Wash the tomato, remove the stem, and cut into small pieces. Remove any bad leaves and stalks from the savoy cabbage and cut into roughly 3 cm pieces. Heat the olive oil in a saucepan; do not overheat. Sauté the onions and garlic until lightly browned. Add the sweet potato, mix thoroughly, and fry briefly. This takes about 10 minutes. Deglaze with the vegetable stock, add the savoy cabbage, tomatoes, and dried basil. Bring to a boil and simmer over low heat for about 30-35 minutes. The savoy cabbage should still have some bite. Add the chestnuts 5 minutes before the end of cooking and heat through. Season generously with salt and freshly ground pepper. Garnish with some parsley when serving.
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