Cabbage Stew
Ready in : 45 mins
Cabbage Stew could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. For $2.51 per serving, you get a hor d'oeuvre that serves 2. One serving contains 354 calories, 9g of protein, and 15g of fat. It is brought to you by spoonacular user coffeebean. From preparation to the plate, this recipe takes around 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. If you have bay leaves, cabbage, vegetable broth, and a few other ingredients on hand, you can make it.
Ingredients
bay leaves
2
cabbage
0.5 head
canned tomatoes
500 gram
carrots
2
garlic
2 cloves
seasoning
2 tablespoons
leek
1
olive oil
2 servings
onion
0.5
salt and pepper
2 servings
vegetable broth
500 ml
Cooking in Steps
-
1Slice the leeks, mince the onion, dice the carrots, and chop the cabbage.
cabbage
carrot
leek
ground meat
onion
-
2Saute the onion and carrots in a large pot until the onions are translucent and the carrots start to get soft. Meanwhile, in another pan, lightly fry the cabbage.
cabbage
carrot
onion
frying pan
pot -
3Add the leeks to the pot with onion and carrots and cook for another couple minutes.
carrot
leek
onion
pot -
4Add the tomatoes and vegetable broth to the pot along with the garlic and bay leaves. Bring to a boil and reduce to a simmer. When the cabbage starts to brown, add it to the pot.
vegetable broth
bay leaves
tomato
cabbage
garlic
pot -
5Let simmer for another 10-15 minutes until all the vegetables are tender. Be careful not to let them get too soft. Season with fresh or dried herbs, add salt and pepper to taste.
salt and pepper
dried herbs
vegetable
-
6Serve with ciabatta.
ciabatta
