Napa Cabbage, Sausage and Chickpea Pot
(3 votes)
(3 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 onion
- 300 grams waxy potatoes
- 300 grams Napa cabbage
- 400 grams chickpeas (canned)
- 3 Pfefferbeisser Sausages
- 2 Tbsps butter
- 300 milliliters lumpy Tomatoes
- 800 milliliters Vegetable broth
Preparation steps
1.
Peel the onion and the potatoes, rinse the potatoes and dice both. Trim, rinse and cut the napa cabbage into narrow strips. Rinse the chickpeas over a colander and drain well. Cut the sausages into 1 cm (approximately ½ inch) thick slices.
2.
Melt the butter in a saucepan and saute the onion in it. Add the potatoes and saute briefly. Add the tomatoes and pour the vegetable broth. Simmer for about 15 minutes over medium heat. Add the chickpeas, napa cabbage and the sausages, season with salt and pepper, and simmer for another 5 minutes. Season to taste and serve immediately.
