Summary

Ingredients

• 300 g carrot (s), peeled and weihed
• 400 g savoy cabbae
• 0.5 ½ Hokkaido pumpkin (se), approx. 570 g, weighed hollowed out
• 200 g peas, cooked or frozen
• 1 large onion (s)
• 3 clove (s) garlic
• 500 ml vegetable stock
• 1 dash oil
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Soak the dried peas according to the instructions on the package the evening before and cook the next day according to the instructions.
2. Clean, halve or quarter the carrots, depending on size, and cut into 1/2 cm slices (quarters). Cut the savoy cabbage into cubes according to the carrots. Cut the Hokkaido into cubes of the same size. Cut the onion into small cubes and also finely dice the garlic.
3. Heat the oil in a large saucepan and stir-fry the onions and garlic. Then sweat the carrots, stir, add the savoy cabbage and pumpkin and mix in. Pour in the cooked peas without cooking water and stir. Deglaze with vegetable stock and simmer over low heat to the desired cooking point with the lid on.
4. Notes: You can of course also use fresh or frozen peas. You don`t have to stick to the quantities exactly, a few grams more or less does not matter in a stew.