Winter Potato and White Cabbage Stew with White Beans and Peas
A hearty winter stew with floury potatoes, white cabbage and white beans, seasoned with marjoram and paprika. Cheap, filling and ideal for cold winter days.
By yumbelo · 4 servings · 45 minutes
Ingredients
- 800 g floury potatoes
- 500 g white cabbage
- 250 g carrots
- 1 pc onion
- 2 pc garlic cloves
- 1 pc leek stalk
- 2 tbsp cooking oil
- 2 tbsp tomato paste
- 1 tsp sweet paprika powder
- 1 tsp dried marjoram
- 2 pc bay leaves
- 1.2 l vegetable stock
- 1 can white beans (can, drained)
- 200 g frozen peas
- 1 tbsp white wine vinegar
- 1 bunch bunch of chives
- salt
- black pepper
Method
- Peel the potatoes and cut them into roughly 2 cm cubes. Quarter the white cabbage, remove the core and cut into fine strips. Peel the carrots and slice them. Dice the onion and garlic. Clean the leek, halve it lengthways and cut into rings.
- Heat the oil in a large pot and sweat the onion, garlic and carrots for 3 minutes. Stir in the tomato paste and fry for 1 minute.
- Stir in the paprika powder and marjoram, then add the vegetable stock. Add the potatoes, white cabbage and bay leaves, bring to the boil and simmer covered over medium heat for about 15 minutes.
- Add the leek, drained white beans and peas to the pot and simmer for another 5 minutes, until the potatoes are soft.
- Remove the bay leaves. Lightly mash some of the potatoes with a ladle to make the stew creamier.
- Season generously with vinegar, salt and pepper. Cut the chives into fine rolls and sprinkle over the stew before serving.