pointed cabbage pot

Ingredients for 6 servings:

• 800 g potatoes
• 400 g carrot(s)
• 2 onions
• 2 garlic cloves
• 30 g ginger
• 800 g pointed cabbage
• 250 g celery
• 1 bunch of coriander leaves
• 4 tbsp margarine (vegetable cream)
• 3 tbsp soy sauce
• ½ tsp cumin, ground
• salt and pepper
• 1 liter vegetable broth
• 250 ml Cremefine

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel, wash, and dice the potatoes and carrots. Peel the onions, garlic, and ginger. Dice the onions, chop the garlic and ginger. Wash, trim, and slice the celery. Trim and quarter the pointed cabbage, remove the stalk, and cut into strips approximately 1 cm wide. Chop the coriander. Heat the vegetable cream in a large pot. Sauté the potatoes, carrots, onions, garlic, celery, and ginger for approximately 10 minutes. Add the soy sauce and cumin, season with salt and pepper. Add the vegetable stock, bring to a boil, cover, and simmer over low heat for approximately 10 minutes. Add the pointed cabbage to the stew and simmer over low heat for another 10-15 minutes. Mix the Cremefin with the coriander, season with salt and pepper, and serve with the stew.