Turkish white cabbage stew

Ingredients for 2 servings:

• ½ white cabbage
• 1 onion(s)
• ½ eggplant(s)
• 5 m.-sized potatoes
• 1 carrot(s)
• 200 g beans
• 1 can of tomatoes, chopped
• some vegetable broth
• ½ liter of water
• some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

vegetarian

Cover the bottom of a pot on the stove with olive oil. Peel the onion, halve it, and dice it. Cut the cabbage into generous pieces. Peel the potatoes and dice them. Peel the carrots, halve it, and slice them thinly. Dice the eggplant. Clean the beans, trimming the ends and removing the middle strand if necessary. Heat the olive oil, sauté the onions until translucent, then add the vegetables and mix well 2-3 times. Add the can of tomatoes, stir again, and then season the water with vegetable stock. Put the lid halfway on. Cook for a good half hour, stirring frequently and adding more water if necessary. After half an hour, reduce the heat and simmer for another half to an hour; it will then infuse well. Serve with baguette and feta cheese from the Turkish shop. The stew is generally a good way to use up vegetables. I sometimes add finely chopped bell peppers or celery, sometimes without cabbage; if you like, you can also add beef.