1. Prepare the vegetables:
Clean and quarter the cabbage, remove the hard core, and slice the cabbage into fine strips. Peel the potatoes and carrots, then cut them into roughly 2 cm cubes and slices. Finely dice the onions.
2. Sear the vegan mince:
Heat 1 tbsp of vegetable oil in a large pot. Add the vegan mince and fry on high heat until browned and crumbly with nice roasted aromas. Season lightly with salt and pepper, remove from the pot, and set aside.
3. Sauté the vegetables:
Heat the remaining oil in the same pot. Sauté the onions on medium heat until translucent. Add the cabbage and cook for about 5 minutes while stirring until it softens slightly. Sauté the carrots briefly.
4. Bring to simmer:
Deglaze with the vegetable broth. Add caraway seeds, marjoram, and bay leaves. Bring to a boil, cover, and simmer gently on medium heat for about 20 minutes.
5. Add potatoes & mince:
Add the diced potatoes and the seared vegan mince to the pot. Stir well and cook for another 20 to 25 minutes until the potatoes and cabbage are tender.
6. Season & serve:
Remove the bay leaves. Season the stew generously with salt and pepper and serve hot.
Nutritional Information (approx. per serving)
- Calories: 385 kcal
- Carbohydrates: 42 g
- Protein: 21 g
- Fat: 12 g
