Chinese cabbage stew

Ingredients for 2 servings:

• 500 g Chinese cabbage, cut into 2 cm pieces
• 3 m.-sized potatoes, cut into cubes
• 1 large carrot(s) or 2 small ones (from packet of soup vegetables)
• 1 piece(s) celeriac, diced
• 2 spring onions, sliced
• 2 medium-sized onions, red, diced
• 1 large apple, cut into cubes
• 1 large pear(s), diced
• 1 bunch parsley, finely chopped
• 1 tsp, leveled salt, more if needed
• 2 pinch(s) pepper, mixed, ground, approx.
• 1 tsp, level beef broth or chicken broth, instant, approx.
• 400 g meatball(s), (mini, poultry, vegetable) cut into cubes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

quick, easy, delicious

Bring the Chinese cabbage, potatoes, celery, and carrots to a boil in water (just enough to cover the vegetables). Add the spring onions, onion, apple, and pear, and simmer gently for about 7-8 minutes. Turn off the heat, season with instant beef or chicken broth, salt, and ground mixed pepper, and sprinkle with parsley. Finally, stir in the mini meatballs, close the lid for 1 minute to let everything simmer, and you’re done. It tastes really good and is enough for at least two very hungry people…but usually three. It’s great to pre-cook in large portions if you don’t have time to cook it, and the stew is also easy to freeze. If you like, you can serve it with bread or warmed rolls.