Potato Stew with Cabbage & Carrot Salad


Serves: 4
Prep & Cooking: 40-45 minutes

Ingredients for the stew:

  • 1kg potatoes
  • 100g celeriac
  • 1 carrot
  • 1 onion or ½ leek
  • 3-4 cloves garlic

Ingredients for the salad:

  • ½ cabbage
  • 1-2 stalks celery
  • 1 large carrot
  • parsley (optional)
  • 1 red onion

From the cupboard and the fridge:

  • 1 tin of tomatoes or 300g passata
  • 1 teaspoon paprika
  • 3-4 bay leaves
  • cooking oil
  • olive oil
  • apple cider vinegar
  • salt


  1. Finely chop the onion (or leek), and grate the carrot and celeriac. Peel and wedge the potatoes. Fry all the prepped veg in cooking oil for about 5 mins while stirring. Add the salt and paprika and stir for another minute. Pour in the tomato sauce and leave to cook for 10 mins (don’t forget to stir from time to time). Add a cup or so of boiling water and the bay leaves. When the potatoes are cooked crush the garlic into the stew.
  2. For the salad: Finely chop the cabbage and squeeze it with salt. Grate the carrot, chop the celery and red onion. Mix all the veg together. Dress with olive oil and vinegar. Sprinkle with parsley.

Recipe design by Pavlina.