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Cathy Zeiler

Cabbage Stew with Protein

Any variety of cabbage will do. There are no hard and fast rules for this dish. Just go to the produce section and be inspired by the  flavors before you. Feel free to swap fresh vegetables for frozen in a pinch, or even leave off onions or tomatoes, if they bother your stomach or your diet restricts them. 
(Cook and prep time is about 90 minutes. Adjust prep time accordingly if prepping the ingredients from fresh picked. As is the recipe was cooking the entire time I was prepping it.)
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Servings: 20
Course: Soup
Cuisine: American
Calories: 142
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tsp pepper
  • 1 tbsp olive oil
  • cooking spray
  • 1 tbsp white wine vinegar
  • 1 can crushed tomatoes 14 ounces
  • 10 oz bag seasoning blend Frozen onions, celery, and peppers
  • 5 leaves bay leaves fresh
  • 1 tbsp garlic
  • 1 tsp rosemary fresh
  • 2 qts vegetable broth
  • 1/2 cup carrots or other root veggie jullianed
  • 6 cups cabbage chopped small
  • 2 cups other vegetable(s) of choice (okra, zucchini, cauliflower, etc) fresh or frozen
  • 8 oz mushrooms
  • 2 cups meat, fish, or beans cooked and prepared
Toppings
  • 1 bunch green onions sliced
  • seasonings or herbs of choice to taste
  • 1 bunch parsley finely chopped

Equipment

  • 1 8-quart stock pot with handles & glass lid
  • 1 spatula
  • 1 serving tongs
  • Soup Ladle
  • cutting board
  • kitchen knife Set
  • 8x12 glass baking dish
  • roll extra large aluminum foil

Method
 

  1. Start by preparing your protein choices according to package directions and set aside. You will need 2 to 3 pounds of any one of the choices found HERE. Or two cans of beans, drained and rinsed, of your choice. If using fish, make sure you check for bones before cooking and adding in to the pot. Ive even tripled the mushrooms and sautéed them instead of other protein choices. Set cooked and prepared protein choice aside in a covered dish until later.
  2. In your stock pan spray the bottom with cooking spray or rub with butter or lard and dust with a teaspoon of salt. Sautee onion and celery mixture with 1 teaspoon of chopped garlic until onions begin to caramelize, or turn brown on the edge.
  3. Add in mushrooms and carrots and continue to Sautee until peppers are desired doneness. 
  4. Add in 1 pints of water, the entire carton of vegetable stock, 5 bay leaves, and two springs of rosemary. (Can substitute thyme for rosemary). Bring to a boil.
  5. While waiting for pot to come to a boil, wash green onions and cilantro and gently dry them. Gently slice green onions, set aside. Mince Parsley, set aside.  These will be used as garnishes later. 
  6. Find and remove bay leaves and rosemary. These are inedible and simply add flavor to the dish. Add salt and pepper to taste.
  7. Wash and chop up entire cabbage into 1-inch cubes, remove inner stem, and Add to the pot. Add enough water to just touch the top of the leveled off cabbage in the pot. Bring back to a boil. Stirring occasionally and gently to prevent burning. Cook for 10+ minutes to soften cabbage.
  8. Once cabbage is soft and begins to turn slightly translucent, add in one or two 12-ounce bags of frozen vegetables of choice and canned tomatoes, if desired. Bring back to a low boil on medium heat until vegetables are desired doneness. Remember to occasionally stir gently every couple of minutes to prevent burning. 
  9. Add in cooked protein of your choice, incorporating well and bring to a simmer. Remove from heat.
  10. Serve immediately or portion out into freezer containers and top with green onions, parsley, cheese or other topping of choice such as Furikai, seaweed, tuna flakes, or sunflower seeds! Store remainder in the fridge directly in the pan or divide into freezable lunch containers, top with fresh ingredients, and freeze for quick hot meals later. Enjoy!

Notes

Tips
  • Feel free to substitute the water or vegetable stock for equal amounts of chicken or beef stock or other broth, stock, or dissolved bullion.
  • And feel free to substitute the cooking spray with butter, lard, or coconut oil.
  • The plain unseasoned canned tomatoes can be substituted with any flavor of canned tomatoes that appeal to you or even blanched, skinned and crushed fresh tomatoes. 
  • Consider also topping it with Creme Fresh or fresh parmesano cheese when serving for a bit of extra creaminess. adds calories
You can, of course, prepare all these ingredients fresh if you have a local fresh market or grow your own. Simply use the amounts listed in this recipe. For those wanting carbs, serve over freshly steamed rice or egg noodle pasta.