Summary

Ingredients

• 1 head savoy cabbage
• 2 medium potato (s)
• 2 medium carrot (s)
• 2 liters vegetable stock
• 1 large apple
• 2 medium onion (s)
• 1 dash oil
• salt and pepper
• nutmeg

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Instructions

1. Chop the onions into cubes. Dice the potatoes and carrots. Halve the savoy cabbage and cut out the heart, then cut into bite-sized pieces.
2. Put the onions with the oil in a large saucepan and sauté until translucent, then add the savoy cabbage and sauté briefly. Deglaze with the vegetable stock and add the carrots and potatoes. Season to taste and cook for half an hour with the lid on, stirring occasionally. After half an hour, quarter and core an unpeeled apple and cut into large slices. Then add this and let the soup cook for a quarter of an hour to half an hour, depending on the desired firmness of the savory.
3. Almost tastes better the next day!
4. Tip:
5. Can also be prepared with other cabbage. Vegetarians add a dash of cream, meat eaters also fry some diced bacon with the onions.