Savoy cabbage stew à la Laura

Ingredients for 4 servings:

• ½ m. savoy cabbage
• 1 stalk(s) leek, large
• 1 vegetable onion(s)
• 2 garlic cloves
• 2 m.-large carrot(s)
• 1 piece(s) kohlrabi
• 2 m.-sized potatoes
• 1 small celeriac
• 1 tbsp rapeseed oil
• Salt
• black pepper
• 1 pinch(s) nutmeg, freshly grated
• 1 tsp caraway seeds, whole
• Instant vegetable broth as needed
• 1 ½ liters of water, approx.

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW – suitable, 1.8 points per serving

Remove the outer leaves and stalk from the savoy cabbage and chop the cabbage. Remove the outer leaves from the leek, cut them lengthwise, wash them thoroughly, and cut them into rings. Peel and chop the onion. Peel the garlic cloves and chop them very finely. Trim and dice the carrots, kohlrabi, and celeriac. Heat the rapeseed oil in a large pot and sauté the onion until lightly browned. This gives the stew a more robust flavor. Briefly fry the garlic cubes, being careful not to burn them. Briefly sauté the savoy cabbage and leek, stirring well. Pour in the water, stir, and then add the remaining vegetables. Add a little more water if necessary. Add the caraway seeds and grated nutmeg. Season to taste with vegetable stock, salt, and pepper. Simmer with the lid on for about 20 to max. 30 minutes. This savoy cabbage stew tastes best on the second or third day after cooking. It just never gets that old for me! The dish freezes well without compromising on flavor. If you don’t like savoy cabbage, you can also use white or Chinese cabbage. I like to add chopped chicken sausages to the soup before serving, but then it’s no longer vegetarian.