Vegan pointed cabbage stew with potatoes and mince
by Tavolino
A hearty and warming stew with pointed cabbage, potatoes, and vegan minced meat. Perfect for cold days and quick to prepare.
Ingredients
- Pointed cabbage 0.5 piece
- Potatoes 4 pieces
- Rapeseed oil 1 tbsp
- Vegetable broth to taste
- Salt to taste
- Pepper to taste
- Water 500 ml
- Vegan minced meat 1 pack
- Creme Cuisine to taste
- Parsley to taste
Preparation
- 1
Remove the outer leaves from the 0.5 pointed cabbage, detach the leaves and cut into fine strips.
- 2
Peel the 4 potatoes and cut into small cubes.
- 3
Heat 1 tbsp of rapeseed oil in a pot and briefly sauté the sliced cabbage and potato cubes.
- 4
Season the vegetables with a little salt and pepper.
- 5
Deglaze with 500 ml of water and stir in vegetable broth to taste.
- 6
Cook the stew with the lid on over medium heat for about 15 minutes.
- 7
Meanwhile, brown the 1 pack of vegan minced meat in a separate pan until crispy.
- 8
Season the minced meat with salt and pepper.
- 9
As soon as the potatoes are cooked, stir in the Creme Cuisine to slightly thicken the liquid.
- 10
Add the browned minced meat to the stew and season everything to taste again.
- 11
Ladle the stew into bowls and serve sprinkled with fresh parsley.