Summary

Ingredients

• 8 medium potato (s)
• Salt water
• salt and pepper
• 50 g ham, diced
• 2 onions)
• 2 cloves garlic
• 2 leeks
• 800 ml vegetable stock, instant (7 teaspoons) or self-cooked
• 2 carrot (s)
• 300 g white cabbae
• 1 zucchini
• 30 g parsley root (s)
• 2 sprigs thyme
• 4 sausages (Wiener), reduced fat
• 100 g beans, white beans or kidney beans
• 1 dash Worcester sauce

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Instructions

1. Dice the potatoes and cook in salted water for about 10 minutes. Fry the ham in a large saucepan, dice the onions, mash the garlic, add both and fry with them. Cut the leek into rings, add, sweat briefly and deglaze with broth.
2. Finely dice the carrots, white cabbage, courgette and parsley root and add together with the thyme. Let the stew simmer for about 20 minutes. Add the potato cubes and continue cooking.
3. Cut the sausages into slices and fold in with the beans. Season the stew with salt, pepper and Worcester sauce, remove the thyme sprigs and serve.