White cabbage and potato stew

Ingredients for 3 servings:

• ½ head of white cabbage
• 1 m.-sized onion(s)
• 4 waxy potatoes
• 1 tbsp, heaped French grain mustard
• 1 liter vegetable broth
• 1 tsp caraway powder
• Paprika powder, sweet
• salt and pepper
• 3 tbsp oil
• 30 ml plant-based cream (Plant Cream Cuisine)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Vegan, simple and good

Remove the outer leaves and stalk from the white cabbage. Cut the cabbage into strips. Peel the onion and chop finely if desired. Heat the oil in a cast-iron pot, fry the onion, and after a short time add the cabbage. Season with caraway and paprika. When the cabbage has taken on a nice color, add the vegetable stock and bring to a boil. Simmer over medium heat. In the meantime, peel and dice the potatoes. After about 20 minutes, add the potatoes to the soup and simmer for another 10-15 minutes. Everything should now be soft. Add the mustard and season with salt and pepper if desired. Finally, stir in the cream.