John Myers
Contents
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Ingredients
- 1 smaller Pointed cabbage fresh
- 1 bunch Spring onions
- 30 g Butter
- 100 g Bacon cubes
- 6 Tomatoes dried in oil
- 0,5 China garlic
- 3 size Potatoes
- 2 Lovage stems
- 500 ml Vegetable broth
- 1 teaspoon Ground caraway
- Black pepper from the mill
- Salt
- Chopped parsley
Instructions
- Preparation: Halve the pointed cabbage, cut out the stalk and cut the vegetables into patches; Roughly roll the spring onions, drained the tomatoes into small cubes; peel the potatoes and also dice them. Finely chop the garlic and lovage sprigs.
- Preparation 2: Leave the butter out in a saucepan and gently roast the bacon cubes in it. Add the pointed cabbage sticks, spring onions, tomatoes and garlic and sauté briefly, then add the potato cubes with lovage and deglaze with the vegetable stock.
- Season the stew with caraway seeds, pepper and a little salt, put a lid on and cook everything over a mild heat for a good 20 minutes. Season with chopped parsley again and enjoy!
- I served my pointed cabbage stew with heated meatballs.
Nutrition
Serving: 100gCalories: 64kcalCarbohydrates: 1.3gProtein: 0.6gFat: 6.3g
