Savoy cabbage is not the most popular vegetable in Russia, but in vain: it tastes very close to ordinary white cabbage, but the leaves are much more tender. It is for the sake of this quality – tenderness – this variety was bred in Italy. Before boiling or stewing, cabbage leaves are well placed briefly in ice water, so that they retain their shape and elasticity.
We suggest you try the variation with savoy cabbage on the theme of ratatouille, but since there are no tomatoes, eggplants and bell peppers that are suitable for this dish, the name “vegetable stew” or “vegetable hodgepodge” is much more suitable for this recipe. This is an ideal food for situations where you follow a diet – it is light, even vegetables, except carrots with onions, are steamed.
- Savoy cabbage – 400 g
- squash – 1 PC. medium size (300 g)
- turnip – 2 pcs. (300 g)
- carrots – 2 pcs.
- leek (white part) – 1 pc.
- parsley root – half root of medium size
- red beans – boiled or canned – 100 g
- chicken stock – 200 ml
- bay leaf – 2 pcs.
- garlic – 1 clove
- salt, pepper – to taste
- olive oil – 2 tablespoons
- pine nuts – 1 handful (optional)
Leek cut into thin slices, carrot strips. Passer these vegetables in olive oil until golden brown.
All other vegetables, that is, cabbage, squash, turnips, parsley root, cut into small cubes and cook for a couple.
After that, you will need a deep stewpan in which we mix steamed and sauteed vegetables. Here you also need to pour the broth, throw bay leaves, then a little salt and pepper vegetables and put on medium heat simmer for 10-15 minutes. After that, add crushed garlic, beans and mix. Garnish with pine nuts if desired. That’s all done!