About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Pork Panini with Cabbage-Apple-Gorgonzola Slaw | Main | Cabbage Health Salad »

Hearty Cabbage Stew

By Sandi

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
1 can beer
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 ~

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Comments (2)

I will love trying this one as I have a cabbage soup that I make all winter long and just love...will be fun to try a new one!

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This page contains a single entry from the blog posted on December 8, 2011 7:47 AM.

The previous post in this blog was Pork Panini with Cabbage-Apple-Gorgonzola Slaw.

The next post in this blog is Cabbage Health Salad.

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