Summary

Ingredients

• 8 leaves black cabbage (palm kale) or kale
• 4 large potato (s)
• 3 large tomato (s)
• 1 large onion (s)
• 1 chilli pepper (s)
• 3 clove (s) garlic
• 0.5 liter ½ vegetable stock
• some parsley, fresh
• 2 bay leaves
• salt and pepper
• 4 Vienna sausages, optional

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Instructions

1. Remove the stalks from the cabbage and cut roughly. Then fry this briefly in a pan, preferably using a deep pan. Season the cabbage with salt and pepper, add the onions and fry everything until the onion is translucent.
2. Then cut the potatoes into cubes, mix in and after about 1 minute cut the tomatoes, chilli pepper, parsley and garlic into small pieces and add with the bay leaves. Now pour the vegetable broth on everything, put the lid on the pan and simmer every 30 minutes. At the end, season the dish again with salt and pepper.
3. If you want, you can cut the sausages into pieces as thick as your thumb, add them and let everything simmer for another 10 minutes. Vegetarians simply leave these out.
4. Tip: The recipe also works very well with kale, by the way.