Summary

Ingredients

• 800 g pointed cabbae
• 800 g potato (s), waxy
• 400 g carrot (s)
• 2 onions)
• 2 cloves garlic)
• 30 g iner, fresher
• 250 g celery
• 1 bunch coriander, or flat leaf parsley
• 4 tablespoon plant cream
• 3 tablespoon soy sauce, dark
• 1 liter vegetable broth
• 1 teaspoon ground cumin or cumin
• 200 g crème fraîche, low-fat
• Salt and pepper

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Instructions

1. Wash, peel and cut the potatoes and carrots into cubes. Peel and finely chop onions, garlic and ginger. Wash the celery and cut into pieces approx. 1 cm wide. Quarter the pointed cabbage, wash it, remove the stalk and cut into strips approx. 1 cm wide. Wash the coriander, shake dry and chop.
2. Heat the plant cream in a saucepan and stew the potatoes, carrots, onions, garlic and ginger in it for about 10 minutes. Add the soy sauce and cumin, stir well and season with salt and pepper. Pour in the vegetable stock, add the celery, bring to the boil briefly and cover and simmer over a low heat for 10 minutes. Add the pointed cabbage and cook for another 10 minutes.
3. Mix the low-fat crème fraîche with the chopped coriander in a bowl and season with salt and pepper. Serve with the stew.