Vegan | Vegetarian

1/4 white cabbage

3 carrots

1 bell pepper

1 stick celery

2 large tomatoes

some fresh parsley

1 tbsp. rapeseed oil

some caraway seeds

some chili

salt and pepper to taste

1. Chop the vegetables. Sauté the onions and then add the remaining vegetables.

2. Deglaze with enough water to taste and season with parsley, cumin, chili and salt and pepper.

Energy 341 kcal | Protein 12.2 g | Carbohydrates 74.3 g | Fibre 26.4 g | Fat 4.8 g