krümeltigers sweet potato and savoy cabbage pan

Ingredients for 3 servings:

• 250 g sweet potatoes
• 250 g savoy cabbage
• 150 g onion(s)
• 2 cloves garlic
• 1 can beans, red, drained weight 260 g
• 400 ml tomatoes, pureed
• ¼ tsp salt
• 1 tsp basil, dried
• ½ tsp oregano, dried
• some salt and pepper, freshly ground
• olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

with red beans and tomatoes

Peel and dice the onions and garlic, and set aside separately. Place the beans in a sieve, rinse, and drain thoroughly. Remove any bad leaves from the cabbage, halve, and weigh them; you will need 250g for this dish. Cut the cabbage into approximately 1.5 x 1.5cm pieces. Peel the sweet potato and also cut it into approximately 1.5 x 1.5cm pieces/cubes. Heat the pan and sauté the onions in a little olive oil until light brown; this takes about 5 minutes. Add the garlic and sauté briefly. The garlic should not brown. Add the passata, savoy cabbage, sweet potatoes, basil, and oregano, along with a little salt, mix, bring to a boil, and simmer with the lid on over low heat for about 12-15 minutes. The savoy cabbage should still have some bite, so taste it early enough. Finally, stir in the drained beans. Leave on the stove for another minute to heat the beans. Season the finished dish with salt and pepper.