Summary

Ingredients

• 1 kg savoy cabbage
• 2 onions)
• 500 g potato (s)
• 500 g carrot (s)
• 2 tablespoon olive oil
• 500 ml vegetable stock
• 100 g apricot (s), dried
• 1 pinch (s) cane sugar
• 1 pinch (s) cinnamon powder
• 1 pinch (s) nutmeg, freshly grated
• salt and pepper
• some salt from the mill
• some sugar
• 100 g almond butter or peanut butter
• 3 tablespoon yeast flakes, possibly
• 150 g soy yourt (yourt alternative) or natural yourt
• 5 tablespoon heavy cream (oat cream) or normal cream
• 200 ml water

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Instructions

1. Remove the stalk from the savoy cabbage and cut into fine leaves. Cut the onions into wedges, the potatoes, carrots and apricots into bite-sized pieces.
2. Then heat the oil in a pan and sweat the onions in it until translucent. Add the savoy cabbage and fry briefly. Add the potatoes and carrots and fry for 3 minutes.
3. Deglaze with vegetable stock, add the apricots and let simmer with the lid on for approx. 45 minutes. Stirring occasionally. Finally, season with sugar, cinnamon, nutmeg, salt and pepper.
4. Now preheat the oven to 180 ° C fan-assisted air. Put the contents of the pan in a baking dish. Mix the almond butter or peanut butter with 200 ml of water, the yeast flakes, the yoghurt and the cream. Season to taste with salt and pepper.
5. Spread the mixture evenly over the vegetables and bake in the oven for 15-20 minutes until golden brown. This fits e.g., a slice of sourdough bread.