Summary

Ingredients

• 500 g potato (s)
• 500 g white cabbae, or savoy cabbae
• 300 g tomato (s), or 1 can peeled tomatoes
• 1 large onion (s)
• 3 tablespoon oil, for frying
• 2 cloves garlic)
• 2 tablespoon curry powder
• 100 ml vegetable stock
• 100 g sour cream or crème fraîche
• 1 bunch parsley, smooth

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Instructions

1. Peel, wash and dice the potatoes. Clean and wash the cabbage, remove thick ribs, cut into strips. Scald tomatoes with boiling water, peel and dice. Peel and chop onions and garlic.
2. Heat the oil in a large saucepan, fry the onions and garlic over low heat while stirring until translucent. Dust the curry powder over it and sauté briefly over low heat while stirring. Add the potatoes and tomatoes, pour in the vegetable stock, cook for 5 minutes. Then mix in the cabbage and cover and simmer gently for about 30-45 minutes until the cabbage and potatoes are cooked through. Finally season well with salt, pepper and cayenne pepper and stir in sour cream or crème fraîche and sprinkle with chopped parsley.