Autumn stew

Ingredients for 4 servings:

• 1 tbsp oil, neutral
• 300 g Cabanossi, sliced
• 1 large onion(s), roughly diced
• 800 ml water
• 2 cubes of stock, each for 500 ml
• 200 g frozen kale, shredded
• 500 g potatoes, mainly waxy, peeled and diced
• 150 g carrot(s), sliced

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

simple, changeable

Heat the oil in a large pot. Fry the Cabanossi slices for about 2 minutes, add the diced onion, and sauté for another 2 minutes. Deglaze the mixture with water, stir in the stock cubes, and bring everything to a boil. Add the kale and simmer the stew gently in a covered pot for 15 minutes. Then add the potatoes and cook for 10 minutes. Finally, cook the carrots for another 7 minutes. Vegetarian version: Omit the Cabanossi and garnish the stew with Parmesan shavings before serving. Or replace 100g of potatoes and 50g of carrots with 150g of diced pumpkin. Add these to the stew along with the potatoes.