Summary

Ingredients

• 1 small Head savoy cabbage
• 3 large carrot (s)
• 1 leek
• 500 g potato (s)
• 2 parsley root (s)
• 1 cup sour cream
• Vegetable broth, grained
• salt and pepper
• some butter

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Instructions

1. Peel the parsley roots and potatoes and cut into cubes (approx. 1 cm) and cook in salted water, the water should just cover the food. In the meantime, peel the carrots and cut into slices, wash the leek and cut into rings and clean and quarter the savoy cabbage, remove the stalk and cut the savoy cabbage into strips.
2. Drain the potatoes and parsley roots, collect approx. 400 ml of the cooking liquid, mix with the granulated stock and set aside.
3. Sauté the savoy cabbage, leek and carrots in a really large saucepan in the butter until the savoy cabbage has collapsed (not quite as spectacular as with spinach, but at least ). Then add the stock, potatoes and parsley roots and cook the vegetables until cooked. Season with salt and pepper, then stir in the sour cream and season to taste.
4. Further seasoning as desired.
5. Who does not want to eat vegetarian, can e.g., Sear the minced meat or ham cubes before braising the vegetables and then continue with the recipe. But also tastes good without meat!