Wirsingtopf À La Laura
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ savoy cabbage
- 1 leek, large
- 1 vegetable onion (s)
- 2 cloves garlic)
- 2 medium carrot (s)
- 1 piece (s) kohlrabi
- 2 medium potato (s)
- 1 small celeriac
- 1 tablespoon rapeseed oil
- salt
- Black pepper
- 1 pinch (s) nutmeg, freshly grated
- 1 teaspoon caraway seeds, whole
- Vegetable broth, instant, as required
- 1 ½ liters water, approx.
Print Recipe
Pin Recipe Instructions
- Remove the outer leaves and the stalk from the savoy cabbage and cut the cabbage into small pieces.
- Remove the outer leaves from the leek, cut lengthways, wash thoroughly and cut into rings. Peel and chop the onion. Peel the garlic cloves and cut very finely. Clean and dice the carrots, kohlrabi and celeriac.
- Heat the rapeseed oil in a large saucepan and sauté the onion until it is slightly brown. This gives the stew a stronger taste. Fry the garlic cubes briefly, taking care not to burn them. Briefly sauté the savoy cabbage and the leek, stirring well.
- Pour in the water, stir and then add the rest of the vegetables. If necessary, add a little more water.
- Add caraway seeds and grated nutmeg. Season to taste with vegetable stock, salt and pepper.
- Simmer for approx. 20, max. 30 minutes with the lid closed.
- This Wirsing pot tastes best on the 2nd and 3rd day after cooking. Only he never gets that old with me!
- The dish is easy to freeze without affecting the taste.
- If you don`t like savoy cabbage, you can also use white or Chinese cabbage.
- Before I eat it, I like to add chopped poultry Viennese to the soup, but then it is no longer vegetarian.
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