crumbly green spelt and savoy cabbage stew

Ingredients for 4 servings:

• 1.2 kg savoy cabbage
• 120 g green spelt
• 250 g onion(s)
• 3 cloves garlic
• 15 ml extra virgin olive oil
• 1 tsp, leveled caraway seeds
• ½ tsp oregano, dried
• ¾ tsp salt
• 450 ml water
• 200 ml coconut milk
• Salt and pepper, freshly ground, to taste
• 3 small pointed peppers, yellow, orange (approx. 120 g)
• ½ bunch parsley, flat
• 40 g walnut kernels

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Peel and dice the onions and garlic. Heat olive oil in a pan and sauté the onions and garlic. They shouldn’t brown. When both are translucent, add the green spelt, salt, oregano, caraway seeds, and 450 ml water, mix, bring to a boil, and simmer with the lid on and cover over medium heat for 15 minutes. In the meantime, remove any bad leaves from the savoy cabbage. Quarter the cabbage, remove the stalk, and finely slice the cabbage. After 15 minutes, add the savoy cabbage and coconut milk to the pan with the green spelt. Mix, bring back to a boil, and cook with the lid on over low heat for about 20 minutes. The cabbage should still have some bite. Season with salt and freshly ground pepper. While the cabbage is cooking, prepare the topping. Wash the bell peppers, halve them, and remove any seeds and any light-colored spaces. Cut into small cubes. Wash the parsley, pat dry, and chop not too finely. Roughly chop the walnuts. Mix the three ingredients in a bowl. Ladle the stew into bowls or plates and garnish with the topping.