Savoy cabbage and carrot stew

Name: Savoy cabbage and carrot stew
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Head Savoy cabbage (approx. 1 kg); 375 g large carrots; 600 g large potatoes; 2 tablespoons (30 g) clarified butter; 3-4 Tbsp clear broth (instant); 2 cubes (10 g each) Spice composition "Garlic parsley; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 100 g medieval Gouda cheese; 7-10 Tbsp fresh herbs; 7-10 Tbsp to garnish

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Head Savoy cabbage (approx. 1 kg)
375 g large carrots
600 g large potatoes
2 tablespoons (30 g) clarified butter
3-4 Tbsp clear broth (instant)
2 cubes (10 g each) Spice composition "Garlic parsley
7-10 Tbsp Salt
7-10 Tbsp white pepper
100 g medieval Gouda cheese
7-10 Tbsp fresh herbs
7-10 Tbsp to garnish

Directions

1
Savoy cabbage clean, wash, quarter and cut out the stalk. Chop the savoy cabbage. Peel and wash the carrots and potatoes. Slice the carrots and dice the potatoes.
2
Heat clarified butter in a pot. Sauté the vegetables in it while stirring. With
3
Deglaze 1 1/2 l water and bring to the boil. Dissolve clear broth in it and cook everything covered for about 10 minutes
4
Add the herb cubes and dissolve in it. Season to taste with salt and pepper if necessary. Grate cheese and sprinkle over stew before serving. Garnish as desired with fresh herbs