Cabbage stew with chorizo
According to the season, we have summer, but apparently he is on holiday (probably he is too cold for us). And because we only have 15 degrees outside, there's stew today.
Fry 3 onions and two cloves of garlic in a little oil, add two tablespoons of tomato paste and fry. Deglaze with 100 ml of white wine and cook almost completely. Add one and a half liters of broth. Cut 3 carrots into slices and 700 g potatoes into cubes and add to the broth with 700 g of sliced cabbage (savoy cabbage, cabbage or cabbage).
Stir in thyme, salt and pepper and cook until soft. Cut chorizo (about 400 g) into thin slices and sauté without fat. Stir the sausage and a few tablespoons of the fried fat under the prepared stew.
The wine can of course be completely deleted. For possibly mitessende children I would recommend instead of chorizo turkey breast or meat sausage.
