Mallorcan-style vegetables

Ingredients for 4 servings:

• 1 vegetable stock cube (bouillon)
• 1 liter of water
• 1 kg potato(s), floury
• 500 g carrot(s), possibly more
• 4 onions
• 1 head of savoy cabbage
• 1 bunch of parsley and/or chives
• 1 bowl of sea salt
• 4 dashes olive oil
• 4 dashes of balsamic vinegar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Bring the stock and water to a boil in a large pot. During this time, peel the potatoes, carrots, and onions and add them to the pot. The vegetables do not need to be chopped. 10 minutes before the vegetables are tender, add the savoy cabbage leaves and cover the pot with a lid. Finally, chop the parsley and chives and mix with the vegetables. On the plate, drizzle with sea salt, olive oil, and balsamic vinegar. Serve with fried eggs. Variation: Cook some pieces of ham or bacon cubes along with the root vegetables. This meal was prepared long ago by farmers’ wives in Mallorca. They took whatever vegetables the land provided and let them cook while they went about their daily chores.