John Myers
Ingredients for 2 servings:
- some oil, neutral, for frying
- 1 onion(s)
- 2 garlic cloves
- 1 piece(s) ginger, about the size of a walnut
- ½ tsp herbs de Provence
- 500 g savoy cabbage
- 500 ml vegetable stock
- 500 g potatoes, waxy
- Salt and pepper, black
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
warming winter dish, vegan
Wash the potatoes (preferably “Moorsieglinde” potatoes) thoroughly and cook in their skins until tender. Let them cool. Peel and finely dice the onion. Peel and finely chop the garlic and ginger. Heat the oil in a deep pan and first sauté the onions until translucent. Add the garlic and ginger and season generously with pepper and the crushed herbs. Trim the savoy cabbage, cut into strips, add it, and cover with vegetable stock. Simmer for about 10-15 minutes, until even the coarse parts are sufficiently soft. Cut the unpeeled potatoes into large cubes and add them. Heat over low heat for about 5 minutes, or until the potatoes are tender, then season to taste with salt or vegetable stock. Serve hot.
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