Summary

Ingredients

• 0.5 ½ head red cabbage (about 500 g)
• 300 g turnip (s)
• 1 pomegranate
• 1 orange (s), untreated
• 6 apricot (s), dried
• 12 walnuts
• 1 bunch parsley, smooth
• 1 onion (s), red
• 4 clove (s)
• 2 bay leaves
• 1 liter vegetable stock
• 6 tablespoon olive oil
• 1 teaspoon cumin seeds
• 4 tablespoon sour cream
• Salt and pepper, black from the mill

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Instructions

1. Clean the red cabbage and cut into strips that are not too thin, but also not too thick. Peel the onion and cut into fine strips. Halve the orange and sprinkle with cloves and bay leaves. Dice the apricots.
2. Heat the olive oil in a saucepan and cook the onion strips covered with the cumin seeds over low to medium heat for about 5 minutes. Add the red cabbage and sauté briefly open.
3. Pour in the vegetable stock and season everything with a little salt and a few turns of black pepper from the mill. Add the apricots and the peppered orange halves and cover and simmer for about 30 minutes.
4. Peel and roughly grate the turnips. Rinse the parsley, shake dry and pluck the leaves from the stems. Roughly chop the walnuts. Heat the remaining olive oil in a pan and roast the walnuts in it for about 1 minute. Add the parsley leaves and remove the pan from the heat.
5. Halve the pomegranate and scrape the seeds out of one half, saving the seeds. Squeeze out the other half. About 5 minutes before the end of the cooking time, remove the orange halves and stir in the pomegranate juice.
6. Fill the stew into soup bowls and garnish with 1 tablespoon each of sour cream, roasted walnut kernel parsley mixture and pomegranate kernels. We also have fresh farmhouse bread.