Summary

Ingredients

• some oil, neutral, for frying
• 1 onion (s)
• 2 cloves garlic)
• 1 piece (s) ginger, about the size a walnut
• 0.5 teaspoon ½ herbs Provence
• 500 g savoy cabbae
• 500 ml vegetable stock
• 500 g potato (s), waxy
• Salt and pepper, black

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Instructions

1. Wash the potatoes (preferably Moorsieglinde) well and cook in the skin until cooked. Let cool down.
2. Peel the onion and chop finely. Then peel the garlic and ginger and chop them very finely.
3. Heat the oil in a deep pan and first sweat the onions in it until translucent. Add garlic and ginger and season well with pepper and the grated herbs. Clean the savoy cabbage, cut into strips, add and cover with vegetable stock. Simmer for about 10 - 15 minutes until the coarse pieces of savoy cabbage are sufficiently soft. Cut the unpeeled potatoes into large cubes and add. Another 5 minutes or until the potatoes are cooked over low heat and then season to taste with salt or vegetable stock. Serve hot.