Servings: 4
Ingredients
- 1,5 l broth broth cubes may be used
- 400 g fresh cabbage a quarter of a medium-sized cabbage
- 1 carrot
- 2 potatoes
- 1 onion
- 2 spoons olive oil
- 1 jar canned beans
- 100 ml cream I use 14%.
- 2 spoons tomato sauce
- salt, ground pepper, herbs
Instructions
- Bring the stock to the boil.
- Grate the carrot and finely chop the onion and fry in oil.
- Cut the potatoes into small pieces.
- Cut the cabbage into strips.
- Add the chopped potatoes, roasted carrots and cabbage to the stock.
- Cook until the potatoes are soft.
- When the potatoes are soft, add the beans without the preserving liquid and tomato sauce. Pour in the cream.
- Switch off when the cream comes to the boil. Add salt, ground pepper, greens, if missing.
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