Vegan savoy cabbage stew

Ingredients for 4 servings:

• 1 tbsp oil or margarine
• 1 onion(s)
• 1 garlic clove(s)
• 1 small savoy cabbage
• 3 carrots
• 5 m.-sized potatoes
• 1 slice(s) celery
• ½ stalk(s) leek
• e.g. salt and pepper
• 500 ml vegetable stock
• 1 tbsp miso paste, optional
• 1 bay leaf
• 1 piece(s) ginger, size as desired
• ¼ bunch parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the onion and garlic and dice finely (or press the garlic). Trim the leek and cut into half rings. Peel the potatoes, celery, and carrots and cut into equal-sized cubes or slices. Trim the savoy cabbage, remove the stalk, and then cut the individual leaves into pieces. Heat the oil. Sauté the onion, then add the garlic and fry gently so it doesn’t become bitter. Add the vegetables and sauté briefly, then deglaze with the vegetable stock. Now add 1 tablespoon of miso paste (I also added a small tea bag with 2 bay leaves and a small piece of ginger, which I tied with string so it could be easily fished out at the end) and simmer everything for about 15 minutes, depending on the size of the cubes or slices, until al dente. Finally, season with salt and pepper. Serve garnished with parsley. Tip: If you like, you can also add chopped sausages. But then the stew is no longer vegan.