Recipe: Early Fall Savoy Cabbage Stew
Ingredients
- 2 tbsp. olive oil
- 1 medium onion diced
- 2 carrots slivered
- 2 parsley roots slivered
- 1 yellow summer squash diced
- ca. 900 g or 10 cups savoy cabbage, cut into small pieces
- 200 g or 1 cup dried red lentils
- 1 l or 4 1/4 cups vegetable broth
- 5 tbsp. chopped walnuts
- 2 tbsp. white vinegar
- 1 tbsp. cornstarch
- salt pepper
Instructions
- Prepare all the vegetables.
- Heat the oil in a big pot.
- Add the onion, carrots and parsley roots. Braise lightly.
- Add the savoy cabbage and the summer squash. Simmer shortly.
- Add the lentils and the vegetable broth. Let the stew simmer for ca. 10 minutes. Add more broth if necessary.
- Flavor the stew with the vinegar, salt and pepper.
- Mix the cornstarch with a small amount of cold water. Then add it to the stew to thicken the sauce.
- Stir in the chopped walnuts.
