Serbian Vegetable Goulash

This recipe is my, slightly changed, variation to its original Goulash of Professor Arnold Ehret, and it's my favourite lunch recipe. You can not go wrong with the recipe, as the idea is to use cabbage and onions as its base, and add few other varieties of veggies (the one in season) to make the dish complete. Serbian goulash is all about simplicity and to mix, but very few varieties of vegetables only.

Preparation time: 20min

You will need:

• 1 cup of white or red cabbage

• 1 medium sized onion (red or white)

• Half of a bell pepper ( any colour you desire)

• 1/2 cup sugar snaps

• 4 medium size cauliflower heads

• 1 small carrot (grated or slices)

*1 cup = 200ml

What to do:

1. Coarsely slice (white or red ) cabbage and onions and stew for two minutes.

2. Add cut into cubes bell pepper, cauliflower and whole sugar snaps.

3. Season goulash with a little salt, black pepper, mild masala mix (my choice) or just paprika. Serve Goulash on the bed of fresh carrots or lettuce; sprinkle with fresh chives.