• Olive oil1 tbsp
• Garlic1 clove
• Bacon100g
• Cabbage1/6 head
• Carrot1
• Onion1
• Potato1
• ★Water800ml–1000ml
• ★Canned tomatoes1 can
• ★Ketchup1 tbsp
• ★Sugar1 tsp
• ★Soy sauce1 tsp
• ★Bouillon cubes2
• ★Bay leaf1 slice
• Salt and peppera pinch
• Parsley or basil for topping (optional)a pinch

1. 1

   Cut 1/6 head of cabbage, 1 carrot, 1 onion, and 1 potato into small dice.

2. 2

   Heat 1 tbsp of olive oil and 1 minced garlic clove over medium-low heat. Once fragrant, add 100g of bacon and sauté.

3. 3

   Add the diced vegetables and stir-fry together.

4. 4

   Add the ★ seasonings and simmer for about 20 minutes.

5. 5

   Once the potatoes and carrots are tender, season with a pinch of salt and pepper to taste.

6. 6

   Transfer to a bowl and garnish with parsley or basil as desired. Serve hot!

If the stew reduces too much, add water to adjust. It tastes even better when left to rest in the refrigerator overnight as the flavors meld.

• Calories170 kcal
• Protein4.6 g
• Fat7 g
• Carbs18 g
• Sodium1.4 g