Cabbage, beetroot, pumpkin and beans, stewed in a pot
4 servings
50 minutes
This Austrian recipe for braised vegetables in a pot reflects the rich traditions of rural cuisine, where the simplicity of ingredients combines with depth of flavor. Beetroot adds a sweet earthy note to the dish, pumpkin brings softness and tenderness, while cabbage adds a light freshness. The addition of spices like cumin, turmeric, and coriander fills the dish with a warming aroma. Beans add heartiness, turning the dish into a complete nutritious meal. Braising for 45 minutes reveals the natural sweetness of the vegetables, making them incredibly tender. This dish pairs perfectly with rye bread or sour cream, highlighting its harmonious taste. It is ideal for cozy home evenings as well as light fasting meals. Historically, such dishes were cooked in clay pots, giving them a unique texture and rich flavor.
1
Pour a little oil at the bottom and heat it up.
- Vegetable oil: 5 tablespoon
2
We cut the vegetables.
3
We add in layers during heating at medium temperature.
4
First — beetroot. Then — pumpkin. A pinch of cumin and turmeric. A little crushed ginger and an onion. Cabbage. We drizzle with oil. On top, we pour 0.5 cup of boiling water.
- Beet: 2 pieces
- Pumpkin: 0.5 piece
- Turmeric: pinch
- Ginger: 1 g
- Onion: 1 head
- White cabbage: 0 piece
- Vegetable oil: 5 tablespoon
- Vegetable oil: 5 tablespoon
- Vegetable oil: 5 tablespoon
- Vegetable oil: 5 tablespoon
- Vegetable oil: 5 tablespoon
5
We simmer at the minimum temperature for 45 minutes.
6
Add separately boiled or canned beans to the almost cooked vegetables.
- Canned beans: 1 jar
7
Sprinkle a pinch of coriander seeds.
- Coriander seeds: pinch
8
Stir and simmer for another 5-10 minutes.
9
Now sprinkle with crushed garlic and sesame seeds to taste.
- Ginger: 1 g