Recipe by WAKULACHEF
"Delicious & easy vegetable stew inspired by Providence's City Farm Manager, Rich. Organic, locally grown, and in season ingredients have the best flavor. Add a bit more cayenne for a tasty home remedy. Serve hot with warm bread."
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yellow onion, chopped
elephant garlic, chopped
1 1/2 quarts
1 (29 ounce) can
1 (15 ounce) can
Chinese cabbage, cored and shredded
freshly ground black pepper
ground cayenne pepper
grated Parmesan cheese to taste
I made this stew for a family dinner. My son's girlfriends are both vegetarian and I was having beef stew so I made this so they could eat stew also. We served the stews in bread bowls. It was a great hit with the girlfriends and with those of ua who weren't vegetarians! I made it as the directions said and i
t was just right. Thank you for the recipe that made me a hit with my sons and their girlfriends!
This was an ok recipe. Beware of the cabbage inducing gas....
Obviously, I think this is delicious. I used olive oil rather than butter. Not knowing what "bunches" of leeks meant, I used two leeks. Chinese cabbage is called "Napa" cabbage at my grocery. I used red potatoes; 1/4 teaspoon cayenne and omitted the bay leaves. Using a good organic vegetable broth (Pacific or Wolf Gang)will make this more stew-like than soup.
This recipe made so much! I used northern beans instead of black beans, because of what is available in Scandinavia. Otherwise, I followed this recipe closely. I added also some leftover zucchini and bell pepper. The taste got better as time went along. Since my boyfriend did not really like it, I had to eat it all- it took me almost a week.
This stew was absolutely delicious! I'm a vegetarian always looking for new recipes to cook up & this one will be added to my favorites. No changes except cooking it a bit longer to soften veggies a bit more. Great!
I cooked this on high in the crock pot for 6 hours. Definitely made it a stew this way. Had to add more liquid it was so thick. Taste was good as written. Didn't have any cabbage and used crushed tomatoes instead of sauce.
This recipe was delicious. It turned out more like soup than a stew, but that's okay. The seasoning was perfect. I simmered it for 30 minutes (a bit longer than the recipe suggested). I didn't have leeks or elephant garlic, so I skipped those and just used 2 (minced) cloves of regular garlic. My husband had been complaining about me never serving meat, so I skipped the cheese and simply sauteed 8 oz. of sliced knockwurst (my old stand-by) with the onions and garlic at the beginning of the recipe. Oh, and I used olive oil instead of butter - keeping it kosher. :) My husband and daughter loved it. It's very hearty - a great recipe for those crisp autumn days.
My family loves this stew!!!! My two young boys even love it! This is a family staple now. The only changes I have made were to use different cabbages, depending upon organic availability, and to cook this longer (and only because I don't fuss or keep close watch on time!). It always turns out wonderfully and any of my friends who have tried this have loved it as well. Even my mother-in-law, who likes almost nothing she doesn't cook, asked me for the recipe!!
* Percent Daily Values are based on a 2,000 calorie diet.
Wakula's First Attempt at Vegetable Stew
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 237
** Calories from Fat: 37
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