Savoy cabbage and pasta stew

Step 1/4

• ½ Savoy cabbage
• 2 carrots
• 1 leek
• 3 stalks celery
• 100 g parsley root
• 1 onion
• 500 g sausage
• 2 tbsp rapeseed oil

• vegetable peeler
• cooking spoon
• cutting board
• knife
• large pot

Clean, peel, and chop vegetables. Roughly dice onion. Form little meatballs out of sausage and fry in rapeseed oil until brown. Remove from the pot.

Step 2/4

• 2 l vegetable stock

Fry onions, celery, carrots, and parsley root in same pot. Add half of the stock and cook on low heat for approx. 15 min.

Step 3/4

• 400 g pasta shells

• small pot

Add leek, Savoy cabbage, and the second half of the stock. Cook for approx. 5 min. Cook pasta at the same time.