Savoy cabbage stew with beetroot

Ingredients for 4 servings:

• 250 g beetroot
• 100 g pearl barley
• 1 vegetable onion(s), approx. 350 g, roughly diced
• 3 cloves garlic, finely chopped
• 350 g carrot(s), sliced
• 250 g tomatoes, peeled, or canned tomatoes
• 1 tbsp butter
• 3 tbsp oil
• 25 g sugar, approximately
• 1.2 liters of vegetable broth
• 400 g savoy cabbage, cut into approx. 3 cm cubes
• 3 tbsp white wine vinegar
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegetarian

Boil the beetroot in salted water for about 50 minutes, peel, and cut into bite-sized slices or sticks. You can also use pre-cooked, vacuum-packed beetroot from the vegetable aisle. Let the pearl barley soak in boiling salted water for about 30 minutes, following the package instructions. Sauté the onion and carrots in the oil and butter mixture, add the garlic and sauté briefly. Be careful not to burn the garlic. Sprinkle with sugar and stir until caramelized, but do not allow it to brown. Deglaze with 1.2 liters of vegetable stock and simmer for about 10 minutes. Add the savoy cabbage, season with salt and pepper, and simmer for about 10 minutes. Mix in the beetroot, tomatoes, and pearl barley and simmer for about 5 minutes. Season to taste with salt, pepper, sugar, and vinegar. Serve with hearty farmhouse bread.