Ingredients

• 1/2 kg young cabbage
• 2 tablespoons oil
• 1 tablespoon butter (or oil)
• 1 onion
• 2 carrots
• 1 parsnip
• 5 potatoes
• 1.5 litres broth
• about 250 g tomato passata (puree)
• pinch of chilli
• 2 tablespoons chopped dill

Preparation

1. Wash the cabbage, remove the outer tough leaves, cut out the core, chop the rest into thin strips.
2. In a large pot with oil and butter, soften the onion diced into cubes, then add peeled and sliced carrots and peeled parsnip cut into 4 pieces. Cook stirring for about 7 minutes.
3. Add peeled and diced potatoes and cabbage, stir. Pour in hot broth and bring to a boil. Season with salt, pepper and chilli. Cook for about 15 minutes until the vegetables are soft.
4. Add tomato passata (to taste, use less or a bit more) and cook for a few minutes. Add dill at the end.