Vegan cabbage cream stew
I have definitely made this food once every three weeks in winter. It is not a particularly exciting recipe, but goes fast, is inexpensive, provides the complete recommended daily vegetable preparation, tastes and warms. Besides, it has little carbohydrates. I like to eat vegetarian sausages, but of course you can also throw in "real" sausages. The special highlight of the stew is the fried white cabbage, which gives a very special, sweet-spicy aroma.
This is needed for 2 persons:
- 1 medium-sized head of white cabbage, cut into strips about 1 cm wide
- 2 onions, finely chopped
- 4 carrots and
- the same amount of parsnips, both coarsely grated
- 1 leek, washed and sliced thinly
- 1/3 tuber celery, roughly grated
- 4 medium potatoes, coarsely grated
- 1 pack of soy cream (200ml, max 20% fat)
- Vegetable broth (homemade or instant)
- 1 bunch of parsley, chopped
- 3 tablespoons of peanut oil (or another highly heatable vegetable oil)
- salt and pepper
preparation
Fry the cabbage in a casserole and with the oil and a little salt vigorously and for a long time. It is important that the cabbage collapses, smells and browns, so get fried spots.
Add the onions and stir until they are soft. Then add the potatoes, leeks, celery, parsnips and carrots and add the broth. Bring to a boil and let bubble for 10 minutes. Turn off the plate and puree the soup. Then stir in the soy cream, season with salt. Serve with parsley and freshly ground black pepper on the plate.
If you want to eat sausages, just throw them in the pot to warm up. Incidentally, the stew also tastes surprisingly good cold cold - I always like to take remainders with me to the office. Enjoy the meal!
