Vegetable Stew with Radish Sauce

For the radish sauce, cut the chili peppers in half lengthwise and remove the seeds. Rinse halves and cut lengthwise into tender strips. In a small saucepan, bring 100 ml water to a boil with 1 heaping tsp salt and 1 tbsp sugar. Pour in sherry vinegar and chili peppers. Remove the saucepan from the stove and let the spice broth simmer for half an hour with the lid closed.

half an hour.

Peel the onions and cut them into fine rings. Mix them in a baking bowl with 1 tsp of salt and let them steep for 10 minutes – this way they will be pleasantly mild but still have bite. Put onion rings in a sieve, rinse when cooled and drain very well, perhaps additionally dry with kitchen roll.

Remove the peel from the radish and grate into fine strips on a vegetable slicer or, if necessary, slice into very thin slices. Mix onions, chili stock, radish, orange juice and the juice of 1 1/2 limes in a baking bowl.

For the vegetable casserole, remove peel from carrots and cut into pieces about 5cm long. Cut carrot pieces in half or quarters lengthwise, depending on thickness. Clean white cabbage, remove the stem and perhaps the outer leaves. Cut cabbage into not too small pieces, put into a sieve, rinse and drain. Remove the peel from the garlic cloves.

Heat oil in a large saucepan, squeeze garlic through a press and sauté briefly while stirring.

Pour vegetable soup into the saucepan. Add the m

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