Savoy Cabbage and Potato Stew with Kidney Beans and Bell Pepper

A hearty savoy cabbage and potato stew with kidney beans, bell pepper and cumin, served with a dollop of sour cream. It warms you on cold winter days and comes entirely from a single pot.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 600 g Savoy cabbage
• 600 g Floury potatoes
• 2 pc Carrots
• 1 pc Onion
• 2 pc Garlic cloves
• 2 tbsp Cooking oil
• 2 tbsp Tomato paste
• 2 tsp Sweet paprika powder
• 1 tsp Ground cumin
• 2 pc Bay leaves
• 1 tsp Vegetable stock powder
• 1200 ml Water
• 1 can Canned kidney beans, drained
• 150 g Sour cream
• Salt
• Black pepper, freshly ground

Method

1. Peel the onion and garlic and dice finely. Peel the carrots and slice them. Peel the potatoes and cut them into cubes of about 2 cm.
2. Wash the savoy cabbage, remove the core and cut into coarse strips.
3. Heat the oil in a large pot, sweat the onion and garlic in it for 3 minutes until translucent. Stir in the tomato paste and fry for 1 minute.
4. Stir in the paprika powder and cumin, then add the potatoes and carrots and briefly fry along with them.
5. Add the water, vegetable stock powder and bay leaves, bring to a boil and simmer without a lid for about 15 minutes.
6. Add the savoy cabbage and kidney beans and simmer for another 10 minutes until the potatoes and carrots are soft.
7. Remove the bay leaves, season with salt and pepper, and serve the stew with sour cream.