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Verza stew with potatoes and saffron

ingredients

servings

4

Savoy cabbage

800 grams

Onions

1 unit

Extra virgin olive oil

2 spoons

Potatoes

2 unit

Saffron

1 gram

Iodized salt

to taste

Parsley

1 sprig

Black pepper

to taste

Vegetable broth

1 liter

first courses from Italy - Puglia

Verza stew with potatoes and saffron

Verza stew with potatoes and saffron

vegan high in fiber source of C vitamins high in potassium

ready in

35 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Verza stew with potatoes and saffron

Winter dish par excellence as well as a side dish to prepare. Good and healthy

Verza stew with potatoes and saffron step 1

step 1

Discard the outer leaves of the cabbage, remove the core, cut into pieces and wash

Verza stew with potatoes and saffron step 2

step 2

Golden white onion in a pan with high sides, with oil

Verza stew with potatoes and saffron step 3

step 3

Add potatoes, peeled, washed and cut into small cubes

Verza stew with potatoes and saffron step 4

step 4

Add the cabbage cut

Verza stew with potatoes and saffron step 5

step 5

Prepare, meanwhile, 6 dl of hot broth in which you have dissolved 1 sachet of saffron

Verza stew with potatoes and saffron step 6

step 6

Pour the broth into the pot and possibly add salt

Verza stew with potatoes and saffron step 7

step 7

Cover and cook on low heat for about twenty minutes

Verza stew with potatoes and saffron step 8

step 8

Season with a little olive oil, chopped parsley and ground black pepper

Verza stew with potatoes and saffron step 9

step 9

Enjoy your meal!

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