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crumbly pointed cabbage stew

updated

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Ingredients for 4 servings:

  • 1 kg pointed cabbage
  • 500 ml tomatoes, pureed
  • 400 g potatoes, waxy
  • 250 g carrot(s)
  • 1 tsp caraway seeds
  • 125 g diced ham
  • Salt and pepper, from the mill
  • 200 ml vegetable stock

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

easy and quick to prepare

Remove any bad leaves from the pointed cabbage, halve it, remove the stalk, and cut the cabbage into 2.5-3 cm pieces. Peel the potatoes and cut them into 4 cm pieces. Peel the carrots (I would use organic carrots unpeeled, just washed) and slice them. Place all ingredients in a large pot and bring to a boil. Cook for about 25-30 minutes until al dente. Taste for a little salt—the ham probably doesn’t need it. Season to taste with pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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