Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 9.67 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1 fresh leek
- 250grams fresh mushrooms cups (min. 250g)
- 1 fresh fennel baby
- 1 fresh tomato truss red
- 1 fresh cabbage Chinese wombok whole
- 1 fresh zucchini green
- 250grams fresh baby capsicum
- 2tablespoons moro extra virgin olive oil
- 250milliliter campbells real vegetable stock
- 10grams herb fresh thyme
- 1 fresh garlic imported
- 65grams hoyts seasoning moroccan mix
Nutrition per serving
888kJ
Protein
7.8grams
Sugars
12.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Heat oil in a frying pan over medium heat. Add leek, garlic and spice mix, sauté until soft. Add the zucchini, capsicum, fennel, mushrooms and tomatoes and cook for 3 minutes. Season. Add stock and bring to a simmer.
Step 2 of 2
Cover and simmer 15 minutes until vegetables are tender. Stir in cabbage and simmer until it has wilted. Scatter with feta and thyme. Season. Serve. Tip 1: Remove the centre core from the cabbage before shredding. Tip 2: You can put the stew under a hot grill for 2-3 minutes at the end step 2 to melt the feta if you like. Tip 3: For a vegetarian meal serve over rice & quinoa or toasted chargrilled bread.
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