Preparation

Heat the oil in a large frying pan and gently fry the chopped onion for 5 minutes or until tender. Add the sliced ​​celery, grated horseradish and paprika and cook for 3 minutes, then the corn, nuts, herbs and stock, stirring, capping and letting it simmer for 10 minutes. Add the broken cabbage and cook for another 15 minutes. Season with salt and black pepper. Serve warm garnished with yogurt (optional) and accompanied with potatoes baked in the oven.

Ingredients

  • 2 teaspoon sunflower oil
  • 3 teaspoon horseradish (turnip)
  • 1 tablespoon of paprika
  • 1 teaspoon of dill
  • 2 tablespoon of parsley
  • 1 and ½ liters of vegetable broth
  • Black pepper and salt to taste
  • 100 grams of walnut kernels
  • 225 grams of red cabbage
  • 450 grams of corn
  • 4 strips of celery
  • 1 onion