Vegetarian savoy cabbage stew

Ingredients for 4 servings:

• 1 head of savoy cabbage
• 1 stalk(s) leek, cut into rings
• 2 large onions
• 2 cloves garlic
• 2 carrots
• 3 potatoes, waxy
• 1 handful of dried, aromatic mushrooms (e.g. porcini or shitake)
• ¼ liter of water for soaking
• 1.8 liters of vegetable broth
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 6 tbsp oil for frying
• 1 pinch of chili
• 1 tsp, leveled pepper
• 1 tsp, leveled paprika powder
• 1 tsp, leveled caraway seeds
• 1 tsp, heaped chervil, dried
• possibly barley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

hearty with the addition of mushrooms

Chop the dried mushrooms slightly if necessary (otherwise they will expand too much!) and soak them in 1/4 l warm water for about 30 minutes. Wash the savoy cabbage and leek and cut them into pieces or rings. Peel the potatoes and carrots and cut them into medium-sized cubes. Dice the onions and garlic and sauté them in hot oil until translucent. Add the savoy cabbage and leek and sauté until the cabbage has collapsed slightly. Deglaze with 1.8 l vegetable stock, add the soaked mushrooms and their soaking liquid, the spices and herbs. Cook in a covered saucepan over medium heat for about 1 – 1.5 hours. Add the carrots and potatoes about 30 minutes later, otherwise they will become too soft. If the stew reduces too much, add liquid. Season to taste at the end. Add the chervil just before the end. Pearl barley can be added to taste. The addition of dried mushrooms gives this vegetarian stew a deliciously hearty character – even without meat.