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Pointed cabbage, celery, and carrot stew in ajvar sauce

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Ingredients for 2 servings:

  • 200 g pointed cabbage
  • 100 g celery
  • 100 g carrot(s)
  • 1 small onion(s)
  • 1 garlic clove(s)
  • 100 g potatoes
  • 1 small bell pepper(s)
  • 100 g ajvar
  • 200 ml vegetable stock

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash and cut the pointed cabbage into strips. Peel and dice the celery. Wash the carrots, peel and dice if desired. Peel and dice the onion. Peel and press the garlic, or dice it. Peel and dice the potatoes. Wash, halve, deseed, and dice the bell peppers. Cook the vegetables with the ajvar and vegetable stock in a pressure cooker for 8-10 minutes, until the vegetables are nice and soft if you dice them larger. Or simmer in a covered pot for 20-30 minutes. Season the stew to taste and serve hot in plates.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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