Sunday, July 28, 2013

Simple Cabbage Stew

A trip to the Farmer's Market today yielded everything I needed to make this dish. Thankfully there was a break in hot summer weather and I welcomed the overcast with my favorite meal: soup. As you can see from the picture below, I was able to get my hands on a beautiful array of tomatoes. Lightly sauteing them with a bit of garlic provided a wonderfully rich and hearty broth.

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 Simple Cabbage Stew
serves 3
3 tbl extra virgin olive oil, divided
1 white onion, small dice
1 large carrot, small dice
2 cups small diced fingerling or yukon gold potatoes, skin on
1/2 tsp dried dill
1/4 tsp black pepper
1/2 small green cabbage, cored, roughly chopped
2 cups vegetable broth
1 pint cherry tomatoes
2 garlic cloves, smashed
salt, to taste

In a stock pot, saute the onion and carrot in 2 tbl olive oil for 5 minutes until the vegetables start to become tender. Add the potatoes and season with dill, pepper and 1 tsp of salt. Cook for 5 more minutes. Add the cabbage and broth and bring to a boil. Reduce to a low simmer and prepare the tomato broth.
In a small pot, saute the tomatoes, whole and garlic in 1 tbl of olive oil. Season with salt and cook over medium high heat for 7-10 minutes until the tomatoes burst. Transfer to a blender and blend until smooth.
Add the tomato broth to the soup and cover the pot. Cook over medium-low for 10 minutes.
Taste and season with salt and pepper.


  1. I'm interested in making this recipe, but the amount of cabbage needed is not listed. Could you please include that information? Thank you!

    1. Oops! Sorry. It was actually listed on the same line as the black pepper, making it hard to see. I have edited it! Enjoy.

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