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Stew of black cabbage and potatoes with garlic bread croutons
ingredients
servings
4
Black cabbage leaves
300 grams
Precooked chickpeas
250 grams
Red potatoes
4 unit
Onions
2 unit
Fresh sage
10 leafs
Vegetable broth
to taste
Extra virgin olive oil
to taste
Salt
to taste
Pepper
to taste
Wheat flour bread
8 slices
Garlic
2 wedges
soups from Italy
Stew of black cabbage and potatoes with garlic bread croutons
Stew of black cabbage and potatoes with garlic bread croutons
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The stew of black cabbage and potatoes is a simple recipe to warm up and pamper yourself on cold winter days.
preparation
step 1
Finely chop a clove of garlic and sage leaves and sauté everything in a pot (preferably earthenware) with a little oil for 1-2 minutes. Cut the diced onions, add them to the sauté together with a pinch of salt and cook for 5 minutes
step 2
until they have softened. Then add the potatoes peeled and cut into cubes and cook for a couple of minutes. Drain the chickpeas and rinse them under running water to remove all the excess salt.
step 3
Pour them in the pot with the vegetables and sauté a few minutes, seasoning with salt and pepper. Wash the black cabbage and remove the hard central rib, then cut into chunks and add it to the rest of the cooking ingredients.
step 4
Cover the vegetables with hot vegetable stock and cook for 15 minutes. Meanwhile, cut the slices of bread and sprinkle with a little oil. Toast the bread slices 1 minute per side under the oven grill. Then rub them with a clove of garlic.
step 5
Divide the stew into soup plates and sprinkle with a little oil as desired. Serve hot accompanied by bread crostoni. Enjoy your meal!
