John Myers
Ingredients for 4 servings:
- 1 aromatic cabbage, approx. 500 – 600 g
- 400 ml tomatoes, chopped
- 1 garlic clove(s), chopped
- ½ onion(s), chopped
- 5 tbsp curry powder, coarse, possibly more
- 20 g Emmental cheese, grated
- pepper
- 500 ml vegetable stock
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes
vegetarian, easy, low carb, low cal, low fat
Finely dice the onion and garlic. Remove the stalks from the cabbage and cut into strips. Sauté the onions and garlic in a large pot, add the cabbage, and cook for a few minutes until the onions are translucent. Then add the vegetable stock and simmer for about 8 minutes. Meanwhile, finely grind the curry powder (use a lot, the cabbage can handle it—I recommend Ankerkraut’s Curry Powder). After 8 minutes, add the tomatoes and curry powder to the cabbage and simmer for another 2-4 minutes, then season with pepper. Stir in the Emmental cheese and serve. You can also sprinkle the cheese after serving, or add more after serving. This easily feeds four hungry people as a main course; you could even add a slice of protein bread to the side. The stew tastes incredibly delicious; I wouldn’t have thought cheese would go so well with curry. I could also imagine it with sour cream if I don’t have any Emmental cheese on hand.
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