krümeltiger's colorful pointed cabbage stew 2

Ingredients for 4 servings:

• 1 small pointed cabbage, approx. 900 g
• 800 g tomatoes
• 200 ml water
• 1 large onion(s)
• 4 cloves garlic
• 1 large potato(s), approx. 220 g
• 1 eggplant(s)
• 3 bell peppers, red and green
• 1 tbsp basil, dried
• ½ tsp salt
• 3 tbsp extra virgin olive oil
• Salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

across the garden

Remove any less attractive outer leaves from the pointed cabbage, halve the cabbage, remove the stalk, and cut the cabbage into fairly small cubes. Set aside. Peel the onion and garlic and dice them into small cubes, setting these two ingredients aside. Peel the potatoes and cut them into approximately 2.5 cm cubes. Remove the stems, seeds, and light-colored cores from the bell peppers, and dice the bell peppers as well. Cut off the stems and dice the eggplant. Remove the stems from the tomatoes, halve the tomatoes, and place them in a blender and blend until smooth. (I chopped all the vegetables with a vegetable cutter.) Heat the olive oil in a saucepan (do not overheat) and sauté the onion and garlic without browning. Then add the finely blended tomatoes, dried basil, cabbage, and 1/2 teaspoon of salt. Bring to a boil and cook for about 10 minutes, until the cabbage has wilted slightly. Then add the potatoes, bell peppers, and eggplant. Bring back to a boil and finish cooking the stew over medium-low heat for about 30 minutes. I like vegetables with a bit of a bite. Season with salt and pepper.