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pointed cabbage, celery, carrot and tomato stew

updated

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Ingredients for 2 servings:

  • 150 g pointed cabbage
  • 150 g potatoes
  • 100 g carrot(s)
  • 150 g celery
  • 1 large onion(s)
  • 1 garlic clove(s)
  • 300 ml water, alternatively broth
  • 2 tbsp, chopped tomato paste, approx.
  • Paprika powder
  • salt and pepper
  • cane sugar
  • 1 tbsp rapeseed oil or olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Finely grate the pointed cabbage. Peel and dice the potatoes, carrots, celery, onion, and garlic. Sauté everything in oil and add water or broth. Top with the tomato paste. Simmer in a pressure cooker for 5 minutes, or conventionally for at least 20 minutes. If using a pressure cooker, stir only after cooking. Season to taste with paprika, salt, pepper, and cane sugar. Add more water if it’s too thick.

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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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