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Exotic tomato and pointed cabbage stew

updated

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Ingredients for 2 servings:

  • 200 g pointed cabbage
  • 250 g carrot(s)
  • 200 g kohlrabi
  • 60 g leek
  • ½ can coconut milk
  • 1 small can of tomatoes
  • e.g. salt and pepper
  • e.g. chili powder
  • 1 dashes agave syrup, if you like
  • 2 tbsp herbs, preferably fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan, with coconut milk, dairy-free, from the pressure cooker

Slice the pointed cabbage into thin strips. Trim and wash the carrots, then cut into larger slices or cubes. Trim and peel the kohlrabi and cut into larger slices or cubes. Trim and wash the leek. Cook the vegetables with the coconut milk and tomatoes in a pressure cooker with a little salt for 12-15 minutes, depending on the size of the vegetables. Allow the stew to reduce the heat and season to taste. Transfer the dish to a plate and serve hot.

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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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