Remove the core from the savoy cabbage and cut it into fine strips. Peel and dice the potatoes and carrots, and finely chop the onion and garlic.
Heat the olive oil in a pot and sweat the onion, garlic and caraway. Add the potatoes and carrots and fry briefly.
Deglaze with the vegetable stock, add the bay leaf and marjoram and let everything simmer until half tender.
Stir in the savoy cabbage and keep simmering until the cabbage and potatoes are soft. Remove the bay leaf, season well with salt and pepper and serve sprinkled with parsley.
A hearty stew of finely shredded savoy cabbage, potatoes and carrots, seasoned with caraway and marjoram. A warming one-pot meal that tastes even better reheated..
Remove the core from the savoy cabbage and cut it into fine strips. Peel and dice the potatoes and carrots, and finely chop the onion and garlic.
2
Heat the olive oil in a pot and sweat the onion, garlic and caraway. Add the potatoes and carrots and fry briefly.
3
Deglaze with the vegetable stock, add the bay leaf and marjoram and let everything simmer until half tender.
4
Stir in the savoy cabbage and keep simmering until the cabbage and potatoes are soft. Remove the bay leaf, season well with salt and pepper and serve sprinkled with parsley.
