Summary

Ingredients

• 1 tablespoon oil, neutral
• 300 g Cabanossi, sliced
• 1 large onion (s), roughly diced
• 800 ml water
• 2 cubes broth, each for 500 ml
• 200 g frozen kale, plucked
• 500 g potato (s), mainly waxy, peeled and diced
• 150 g carrot (s), sliced

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Instructions

1. Heat the oil in a large saucepan. Fry the Cabanossi slices for about 2 minutes, add the onion cubes and cook for another 2 minutes. Deglaze the mixture with water, stir in the stock cubes and bring everything to a boil. Add the kale and let the stew simmer gently for 15 minutes in a closed saucepan. Then add the potatoes and cook them for 10 minutes. Finally cook the carrots in it for another 7 minutes.
2. Vegetarian variant: Leave out the Cabanossi and garnish the stew with parmesan slices for serving. Or replace 100 g potatoes and 50 g carrots with 150 g pumpkin cubes. Then add these to the stew along with the potatoes.