Krümeltiger's white cabbage stew

Ingredients for 5 servings:

• 500 ml water
• 150 g grain (emmer)
• 1 head of white cabbage
• 2 tbsp extra virgin olive oil
• 1 tsp curry powder, mild
• ½ tsp turmeric
• 1 tsp mustard seeds
• 300 ml water for deglazing
• 500 g yellow tomatoes
• some salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 2 hours

with emmer, yellow tomatoes and curry

First, bring 500 ml of water to a boil, add the emmer, and simmer gently on the heat for 40 minutes. Then remove from the heat and set aside for about 15 minutes to allow it to swell. If you soak the emmer the night before, the cooking time is reduced by about 10 minutes. Then cook it in the soaking water. You can also prepare the emmer the day before. Remove any bad leaves and stalks from the cabbage and slice them into not-too-fine strips. Heat the olive oil in a saucepan – carefully, so as not to overheat. Add the curry powder, turmeric, and mustard seeds and sauté briefly, stirring. Deglaze with 300 ml of water. Add the peeled tomatoes, a little salt, and the cabbage, and bring to a boil. Cook the cabbage for about 35–40 minutes until al dente. Then add the cooked emmer, including any remaining cooking liquid. Season with salt and pepper. Since I was using curry and turmeric here, I used home-made yellow tomatoes, as I think the color of the stew looks better that way. Red tomatoes would also work, of course. My recipe for the canned tomatoes can be found in the database under “Tomatoes Canned for Winter – Version 2.”