Homestyle Savoy Cabbage Stew | Warming Autumn Vegetable Dish

Thoroughly wash the savoy cabbage, remove the outer damaged leaves, cut into quarters, and cut out the thick core. Cut the leaves into finger-wide strips. Peel the potatoes and cut them into 1.5–2 cm cubes. Peel the garlic cloves and crush or finely chop them.

Place the shredded savoy cabbage and diced potatoes in a spacious pot. Pour in the vegetable stock (just enough to cover them), then add the salt, ground black pepper, ground caraway, and dried marjoram.

Bring to a boil over medium heat, then cover and simmer over low heat for about 15–20 minutes, until the cabbage collapses and the potatoes become tender.