Y'all know by now that the 'flavor' of the week is Cabbage. Well, this is the perfect time of the year for a heaping bowl of stew. As you are rushing around with the flurry of holiday shopping, a pot on the stove is comfort food. This recipe is chunky and hearty... with a combinatin of all the perfect flavors.
It lasts well in the fridge, and may even get better!
I have capitalized all the flavors that are recommended in 'The Flavor Bible'.
Hearty Cabbage Stew
1 tablespoon extra virgin OLIVE OIL
a big pinch of SALT
1/2 pound POTATOES, skin on, cut 1/4-inch pieces
4 cloves GARLIC, chopped
1/2 large yellow ONION, chunked
2 CARROTS, chunked
5 cups CHICKEN STOCK
1 can beer
2 Tbs THYME
1 can white beans (drained & rinsed well)
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons
more good-quality extra-virgin olive oil for drizzling
1/2 cup PARMIGIANO CHEESE, freshly grated
In a large soup pot over heat olive oil, Stir in the salt and potatoes. Cover and cook until they are a bit tender. Add the thyme, garlic and onion and cook for another minute or two. Keep the vegetables chunky for texture. Add the beer and reduce. Add in the chicken broth and bring to a simmer. Stir in the cabbage and beans and cook for a couple more minutes, until the cabbage softens up a bit. Add salt and pepper to taste.
Serve drizzled with a bit of olive oil and a generous topping of cheese.
Y'all enjoy ~