Pointed Cabbage and Parsnip Stew
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g pointed cabbae
- 250 g parsnip (s)
- 100 g mushrooms
- 1 tablespoon vegetable oil
- 2 tablespoon sour cream
- 0.5 ½ orange (s), juice
- 200 ml vegetable stock, instant
- 1 teaspoon, leveled thyme
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Coarsely chop the pointed cabbage and cook in salted water for 5 minutes. Halve the mushrooms.
- Cut parsnips into pieces and fry in vegetable oil. Add the juice of half an orange, thyme, pepper and salt, deglaze with the vegetable stock and cook for 15 minutes. Add the pointed cabbage, mushrooms and sour cream, season to taste again and cook for another 5 minutes.
- Rice tastes good with it.
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