Vegetable stew with corn dumplings

Name: Vegetable stew with corn dumplings
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 60 g Corn semolina (polenta); 2 TABLESPOONS grated parmesan cheese; 1 can(s) (425 ml, separation weight 250 g) Italian beans; 1/2 (approx. 450 g) Head Savoy cabbage; 250 g Carrots; 2 Onions; 1 Courgette; 4 Tomatoes; 1 1/2 l Vegetable broth (instant); 2 Herbals "Basil"; 7-10 Tbsp Pepper; 7-10 Tbsp ground caraway; 7-10 Tbsp Basil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
60 g Corn semolina (polenta)
2 TABLESPOONS grated parmesan cheese
1 can(s) (425 ml, separation weight 250 g) Italian beans
1/2 (approx. 450 g) Head Savoy cabbage
250 g Carrots
2 Onions
1 Courgette
4 Tomatoes
1 1/2 l Vegetable broth (instant)
2 Herbals "Basil"
7-10 Tbsp Pepper
7-10 Tbsp ground caraway
7-10 Tbsp Basil

Directions

1
Bring 1/4 litre of water, 1 tablespoon of fat and 1/4 teaspoon of salt to the boil. Add semolina while stirring and let it boil for about 10 minutes. Take it off the stove, add cheese and let it swell for another 10 minutes. Stir several times in between. Drain the beans, rinse with cold water and drain.
2
Clean, wash and cut cabbage into strips. Peel and chop carrots and onions. Clean and wash zucchini and tomatoes and cut into sticks or slices. Fry onions and savoy cabbage briefly in the remaining hot fat. Pour in the stock, stir in the herbs and braise for 10 minutes. Add carrots and braise for another 20 minutes. 10 minutes before the end of the cooking time add zucchini, tomatoes and beans. Season with salt, pepper and cumin. Form small balls from the corn semolina and cook in boiling salt water until they rise to the surface. Remove with a skimmer and add to the stew just before serving.
3
Pour in the stock, stir in the herbs and braise for 10 minutes. Add carrots and braise for another 20 minutes. 10 minutes before the end of the cooking time add zucchini, tomatoes and beans. Season with salt, pepper and cumin. Form small balls from the corn semolina and cook in boiling salt water until they rise to the surface. Remove with a skimmer and add to the stew just before serving. Garnish with basil leaves as desired