White cabbage with chili and carrots

Ingredients for 3 servings:

• ½ head of white cabbage
• 1 large carrot(s)
• 1 onion(s)
• 1 chili
• 1 tbsp coconut oil, or other as desired
• 1 tbsp tomato paste
• 250 ml vegetable stock
• 1 tsp caraway seeds
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian, vegan

Wash the chili and, if necessary, deseed it; if you prefer it less spicy, finely dice it. Also finely dice the onion. Peel the carrot and finely shred it in a food processor or coarsely grate it. Remove the outer leaves and stalk of the white cabbage, cut half the head into eighths, and cut the eighths into pieces about 1 cm wide. Heat the oil in a pot and sauté the diced onion and chili. Add the tomato paste and heat for about a minute, stirring. Then add the shredded carrots, stir everything well, and deglaze with the stock. Stir in the spices and finally the white cabbage pieces. Simmer everything with the lid closed on low heat for about 15-20 minutes. Goes well with potatoes. Tip: If you don’t like it spicy, you can use half a bell pepper instead of the chili.