Summary

Ingredients

• 1 small Head savoy cabbage (approx. 400 g)
• 1 red pepper (s)
• 1 large carrot (approx. 00 g)
• 6 medium potato (s) (approx. 00 g)
• 1 medium onion (s)
• 3 clove (s) garlic
• 1 teaspoon vegetable stock, grained
• 1 teaspoon turmeric
• 1 teaspoon cumin
• salt
• 3 tablespoon olive oil

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Instructions

1. Cut the thick leaf veins from the savoy cabbage leaves, halve the leaves lengthways and then cut into strips. Bring salted water to the boil and blanch the savoy cabbage for 3 minutes. Peel the potatoes and carrots and cut them into cubes, clean the peppers and also cut them into cubes.
2. Cut the onion into cubes, briefly pound the garlic cloves flat and fry both in the oil until translucent. Add the potatoes, carrots and peppers and fry with them. Deglaze with ½ cup of water, cover and simmer for 5 minutes. Add the savoy cabbage and season with the grained vegetable stock, salt, cumin and turmeric (smells a bit Indian). Cumin and turmeric help digest the cabbage better,
3. Mix well and simmer for another 5 - 10 minutes until the potatoes are cooked, turning again and again and adding a little more water if necessary. Season again to taste before serving.