Charcoal Stew

Rating: 3.70 / 5.00 (129 Votes)

Total time: 45 min

Servings: 4.0 (servings)



For the coal stew, first cut the onions into rings. Remove the stalk from the cabbage head, quarter the cabbage and cut into strips, preferably on a bread machine. Clean the cabbage shoots (i.e. cut away the stalk) and leave them whole or cut them in half, depending on their size. Divide cauliflower into small florets. Peel potatoes, also cut into quarters or halves.

Now heat oil in a large pot and sauté onions until light, but do not let them darken. Then add potatoes and cauliflower and sauté for a few minutes. Add cabbage sprouts, sauté briefly and then stir in cabbage strips.

Add vegetable soup and season with caraway and marjoram. Cover the stew and let it simmer for about 20 minutes. Meanwhile, stir repeatedly and add fresh soup or water as needed to bring to desired consistency. Stir in crème fraîche or sour cream stirred smooth with flour and let everything boil down again. Finally, season to taste with salt and pepper. Before serving, sprinkle the charcoal stew with freshly chopped chives.

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