Ingredients (serves 4)
2 red onions, cut into half rings
1 green chilli pepper, cut into thin strips
1 clove of garlic, finely diced
150 g Brussels sprouts, quartered
150 g Savoy cabbage, clean, cut into ½ cm wide stripes
1 leek, cut into ½ cm wide strips
150 g green beans, cut into strips
150 g diced potato
approx. 1.5 l vegetable stock
1-2 tsp. caraway seeds
2 tsp. mustard seeds
2 bay leaves
splash of Kelpamare or Tamari soy sauce, optional
1 bunch fresh parsley
olive oil
salt, pepper
Heat the oil in a large saucepan. Sauté the onions, chilli pepper and garlic until translucent. Add the sprouts, cabbage, potato, leek and beans, and sauté strongly. Add the spices and continue to cook. Pour in the vegetable stock, bring to the boil once and then allow to simmer gently for 20 minutes. Season with salt, pepper and Kelpamare. Sprinkle with the chopped parsley. Enjoy your meal!
