1. 1

   Step 1

   Remove the outer leaves from the 0.5 pointed cabbage, detach the leaves and cut into fine strips.

2. 2

   Step 2

   Peel the 4 potatoes and cut into small cubes.

3. 3

   Step 3

   Heat 1 tbsp of rapeseed oil in a pot and briefly sauté the sliced cabbage and potato cubes.

4. 4

   Step 4

   Season the vegetables with a little salt and pepper.

5. 5

   Step 5

   Deglaze with 500 ml of water and stir in vegetable broth to taste.

6. 6

   Step 6

   Cook the stew with the lid on over medium heat for about 15 minutes.

   Timer 15 min
7. 7

   Step 7

   Meanwhile, brown the 1 pack of vegan minced meat in a separate pan until crispy.

8. 8

   Step 8

   Season the minced meat with salt and pepper.

9. 9

   Step 9

   As soon as the potatoes are cooked, stir in the Creme Cuisine to slightly thicken the liquid.

10. 10

    Step 10

    Add the browned minced meat to the stew and season everything to taste again.

11. 11

    Step 11

    Ladle the stew into bowls and serve sprinkled with fresh parsley.

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