White Cabbage with Vegetables
Cabbage, celery, and carrot provide fiber and potassium, while olive oil makes the side dish more satisfying. Tomatoes and capers add juiciness, gentle acidity, and a bright vegetable aroma.
Peel and slice the onion (100 g) into rings, add the olive oil (30 g), and heat it in a covered dish for 2–2.5 minutes at full power.
Peel the celery root (200 g) and cut it into strips, dice the carrot (100 g), and chop the cabbage (400 g) into pieces.
Add the celery, carrot, and cabbage to the onion, pour in the bone broth (100 g), and cook covered for 3.5–4 minutes at full power.
Stir the vegetables and cook them for another 5–7 minutes at half power.
Blanch the tomatoes (250 g), refresh them with cold water, peel and deseed them, then cut the flesh into large pieces.
Add the tomatoes and capers (5 g), season with salt (to taste) and black pepper (to taste), stir gently, and stew covered for 1.5–2 minutes.
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