Stews are perfect as a warming dish during cool days. They are quick to prepare, then simmer away on their own, and are great for using up leftovers. Feel free to adjust this fiery Chinese cabbage stew with any veggies you like and keep the meat out if you prefer a vegetarian option.

Preparation time: 40 minutes

What you need:

½ Chinese cabbage, sliced

11 oz (300g) ground beef (or pork) – optional

3 medium carrots, sliced into ½ inch/1cm slices

3 medium potatoes, peeled and cut into small cubes

1 onion, chopped

2 garlic cloves, minced

1 (15oz/400g) can stewed tomatoes

2 cups (500ml) veggie stock

1 tablespoon oil

1 teaspoon paprika powder

½ teaspoon chili powder

1 teaspoon sambar powder

1 teaspoon turmeric powder

Salt and pepper

How to do it:

Using a large pot, heat oil at medium/high heat, add onions and cook until translucent, add ground meat, garlic and 1 teaspoon salt and cook at medium heat for about 4 minutes, occasionally stirring. (For a vegetarian option, just fry the onions and the garlic and move to the next step.)

Add 1 teaspoon pepper, paprika, sambar and turmeric and mix well. Add the carrots and potatoes and sauté them with the meat for another 5 minutes.

Add tomatoes and 2 cups of veggie stock. For a more liquid consistency, add a little more water. Bring the stew to a boil once. Then let it simmer gently for about 15 minutes over low heat.

Add cabbage, mix well and let it simmer over low heat for another 15 minutes. Before serving, season to taste with salt and pepper. If you like it spicier, add a little chili powder at the end.

Serve hot with a crunchy piece of bread.

Enjoy!