John Myers
Kale Stew with Vegetables and Meat Sausage
The perfect kale stew with vegetables and meat sausage recipe with a picture and simple step-by-step instructions.
- 250 g Fresh, plucked kale
- 300 g Carrots
- 500 g Potatoes
- 150 g 1 Zwiebel
- 2 tbsp Sunflower oil
- 1500 ml / 6 tsp instant stock Vegetable broth
- 300 g Meat sausage with garlic
- 50 g Bacon cubes
- 1 tbsp Ketchup Manis
- 1 tbsp Ketchup Manis
- 5 big pinches Coarse sea salt from the mill
- 5 big pinches Colorful pepper from the mill
- Pluck the kale, wash and drain well. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 4 – 5 mm thick) with the knife. Peel, wash and dice the potatoes. Peel and dice the onion. Peel off the meat sausage and dice it. Heat sunflower oil (2 tbsp) in a high saucepan, add the vegetables (onion cubes, carrot blossoms and potato cubes), fry vigorously and deglaze / pour on the vegetable stock (1500 ml). Let everything simmer / boil for about 15 minutes with the lid on. Add the kale, the meat sausage cubes and the ham and bacon cubes. Let everything simmer / boil again for about 10 minutes with the lid on. Finally, season with sweet soy sauce (1 tbsp), liquid Maggi seasoning (1 tbsp), coarse sea salt from the mill (5 big pinches) and colored pepper from the mill (5 big pinches). Serve the kale stew with vegetables and meat sausage hot.
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