crumbly paprika and pointed cabbage stew

Ingredients for 4 servings:

• 600 g bell pepper(s), fresh in red and green
• 500 g pointed cabbage
• 1 large apple
• 1 large onion(s)
• 2 cloves garlic
• 2 tbsp extra virgin olive oil
• 350 ml water
• ½ tsp caraway seeds, freshly ground
• 1 tsp smoked salt
• some pepper, freshly ground
• 1 can chickpeas (420 g content)
• 4 tsp parsley, freshly chopped

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

with apples and chickpeas

Remove the stalk and bad leaves from the cabbage and cut into fairly fine pieces. Remove the stems, light-colored membranes, and seeds from the bell peppers, and dice them. Peel the onion and garlic. Cut the onion into fairly small cubes and the garlic into fine cubes. Remove the stem, blossom end, and core from the apple, and dice it. Heat the olive oil in a pan and sauté the onion and garlic, then deglaze with the water. Add the cabbage, bell peppers, apple, caraway seeds, and smoked salt. Bring back to a boil and simmer gently for about 15 minutes. The vegetables should still have some bite. Then add the chickpeas, including the liquid from the can, and let them heat through. Season with pepper and, if desired, a little more smoked salt. Before serving, stir in 1 teaspoon of chopped parsley per plate/bowl.