Cabbage Stew

Cabbage Stew 

Prep Time: 25 Min
Cook Time: 1 Hour 

Yields: 4 + Servings

WHAT YOU NEED

• 1/4 C EVOO
• 1 Tbsp. Pepperoncini In Oil
• 3 cloves Garlic, crushed & minced
• Few Sprigs Fresh Thyme
• 1 Red Onion, diced
• 2 stalks Celery, sliced
• 1 Bell Pepper, chopped
• 1 Carrot, peeled & sliced
• 5 C Green Cabbage, chopped
• 1 Zucchini, cut in to quarters
• 2 Tbsp. Tomato Paste
• 1 C White Wine (I used Pinto Grigio)
• 3 C Pres. Choice Plant-Based Chik'n Broth
• 540ml can Salt-Free Chickpeas, drained & rinsed
• SPICE BLEND - 3 1/2 Tsp. Tandoori Seasoning, 2 Tsp. Sweet Paprika, 1 Tsp. Garlic Powder, 1 Tsp. Onion Powder
• 1/2 Tsp. + Himalayan Salt
• Cracked Pepper
• Fresh Parsley - Garnish

DIRECTIONS

• Begin heating the EVOO, pepperoncini, garlic, and thyme, in a large, deep skillet set to just below medium heat. Once heated, let everything sizzle together for 30 seconds + without burning. Add the onion, bell pepper, celery, carrot, and a generous pinch of both salt & pepper. Stir and cook 5 minutes. Add the cabbage, about 1/2 C broth, and a generous pinch of salt and pepper to the skillet. Stir, cover, and cook 7 minutes.​

• Add the zucchini and once again, season with s & p. Continue to cook another 3 minutes. Stir in the tomato paste and continue to cook another 2 minutes, stirring as needed. Pour in the wine and let it bubble away until reduced. Pour in the broth and bring the stew to a boil.
• Once boiled, pluck out the thyme and add the chickpeas, spice blend, and 1/2 tsp. salt. Reduce heat to medium low, cover, and simmer for 45 minutes. Uncover and continue for 10 minutes. If stew is too thick for your liking, add additional broth and let it come to a bubble. Taste and adjust salt if needed / desired.
• Serve garnished with pepper flakes & fresh, chopped parsley. ENJOY!

HAPPY VEG