Savoy cabbage stew

Ingredients for 4 servings:

• 1 kg savoy cabbage
• 400 g potatoes (floury)
• 750 ml vegetable broth (instant)
• 500 g beef (from the shoulder)
• 30 g lard
• 2 onions
• 2 tbsp parsley (flat)
• 1 pinch(s) of sugar
• salt and pepper
• 1 tsp caraway seeds, ground (more or less; to taste)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

healthy winter vegetables

Clean the meat, pat dry with kitchen paper, and cut into small cubes (like goulash). Peel the onions, halve them, and thinly slice them. Prepare 750 ml (3/4 L) vegetable stock. Wash, trim, and finely chop the parsley. Heat the lard in a roasting pan and fry the meat cubes until light brown on all sides, stirring constantly. Just before the meat starts to brown, add the sliced ​​onions and sauté briefly. Season everything with a pinch of sugar, ground caraway, salt, and pepper. Immediately add the hot vegetable stock and deglaze. Bring everything to a boil and simmer over medium heat for 30 minutes. Cover. Meanwhile, remove any wilted, unsightly outer leaves from the savoy cabbage. Quarter the savoy cabbage, rinse the leaves thoroughly under running water, and let them drain. Generously remove the stalk and cut the savoy cabbage leaves into strips. Peel the potatoes, rinse them, and cut them into small cubes. Once the cooking time is up, add the diced potatoes and savoy cabbage strips to the meat, bring everything back to a boil, and simmer with the lid on for another 20 minutes. Once the stew is cooked, season it again with the spices to taste for a hearty and spicy flavor. Serve in deep plates and sprinkle with some chopped parsley. Tip: I’ve also used smoked sausages instead of the meat. They tasted great, too. Reheated the next day, the stew tastes even better than the first! I always cook stews and soups in larger batches and like to freeze them in portions. On cold winter days, they warm body and soul.