Pointed Cabbage, Celery and Carrot Stew in Ajvar Sauce

Summary

Ingredients

• 200 g pointed cabbae
• 100 g celery
• 100 g carrot (s)
• 1 small onion (s)
• 1 clove garlic
• 100 g potato (s)
• 1 small bell pepper (s)
• 100 g ajvar
• 200 ml vegetable stock

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Instructions

1. Cut the pointed cabbage into strips and wash. Peel and dice the celery. Wash the carrots, peel and dice if necessary. Peel and dice the onion. Peel and press the garlic or, alternatively, dice it. Peel and dice the potatoes. Wash, halve, core and dice the peppers.
2. Cook the vegetables with the ajvar and the vegetable stock in a pressure cooker for 8-10 minutes, then the vegetables are nice and soft if you make larger cubes, or simmer for 20-30 minutes in a pot with a lid. Season the stew to taste and serve hot on plates.