Ischilein`s Vegetarian Gourmet Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small white cabbage
- 8 potato (s)
- 5 carrot (s)
- 1 bunch parsley
- 1 bunch basil
- 0.5 ½ bunch spring onion (s) or 1 large onion
- 1 leek
- 0.5 ½ small celeriac
- 1 ½ liter vegetable stock
- 4 tablespoon soy sauce, light
- 3 teaspoons balsamic vinegar
- 3 tablespoon butter
- Oil, for frying
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut a small white cabbage into strips. Cut the potatoes and carrots into bite-sized cubes. Cut the celery into small cubes. Chop the spring onions, finely chop the leek and basil plus parsley.
- Fry the spring onions with basil and parsley in a little oil until translucent, then add the carrots, leek, celery and white cabbage and roast a little, adding a little oil if necessary
- add. Deglaze or top up with the vegetable stock, add a little pepper and salt and let the stew simmer for about 15 minutes, until the cabbage is no longer quite as hard. Stir in between.
- Now add the potatoes and simmer for another 20 minutes. Stir again in between.
- Just before the end of the cooking time, add the soy sauce, balsamic vinegar and butter. Season to taste and, if necessary, add more soy sauce or balsamic vinegar.
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