Summary

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

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Instructions

1. 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.
2. 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
3. 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.
4. Now add the potatoes and simmer for another 20 minutes. Stir again in between.
5. 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.