Autumn Stew: Wirsingtopf with Cabanossi
Time
Preparation time: 25 min.
Cooking or baking time: 35 min.
Total preparation time: 1 hr.
Today my recipe for an autumnal stew, delicious and healthy, because savoy cabbage contains many fiber, vitamins and folic acid: Wirsingtopf with Cabanossi.
ingredients
For 4 to 6 servings
- 1 onion
- 2 tablespoons of butter lard
- 1 savoy cabbage (about 1 kg)
- 300 g of carrots
- 3-4 potatoes
- 1 tsp marjoram
- Salt pepper
- Caraway and a little nutmeg
- 1 tbsp granulated vegetable stock
- 2 apples
- a little lemon juice
- 300 g Cabanossi and possibly some sour cream or sour cream
preparation
- Peel onion and chop finely. Heat the butter in a pan and fry the onion in a glass.
- Remove the outer leaves from the savoy cabbage, quarter the savoy cabbage, cut out the stalk and cut the cabbage quarters into strips. Peel carrots, halve lengthwise and cut into thin slices. Peel potatoes and cut into small cubes.
- Add the savoy cabbage, carrots and potatoes to the onion cubes and simmer for at least 5 minutes. Add 2 ½ liters of water, season with salt, pepper, marjoram, cumin and nutmeg, add the broth, bring everything to a boil and cook over medium heat for about 20 minutes.
- In the meantime, wash the apples, quarter them, core them, cut into small cubes and drizzle immediately with the lemon juice. Then add the apples to the soup and bring everything to a boil again.
- Finally, cut Cabanossi into thin slices, add to the soup and leave to cover for 10 minutes on the hotplate.
- Then maybe the soup again season, spread on plates and serve as desired with a tablespoon of sour cream or sour cream? and then just enjoy!
GOOD HUNGER!
