With the ingredients on hand, this stew is fast and easy. In my test case of one family, it passed the kid test, too (probably because the chunks are large and easily identified – grin). Bring this out on a cool, rainy day and you’ll see smiles all around.
Prep time: 25 minutes
Cook time: 25 minutes
8-10 cups chicken or vegetable stock
2 cups fresh cabbage (chopped into pieces about 1/2 inch across)
2 cups carrots, 1/2 inch chunks
2 cups celery, 1/2 inch chunks, leaves kept separate
3 cups thin-skin potatoes with peels, 1/2 inch chunks
2 cups cooked kielbasa, 1/4 inch sections
Salt and pepper to taste
In a large stock pot, bring your stock to a low boil over medium heat. Add the cabbage, carrots, celery, and potatoes. Cook at a low boil for 15 minutes or until carrots are tender and potatoes are done. Add the kielbasa (make sure it is ‘fully cooked’) and heat for another minute or two. Serve with crusty bread, seasoning to taste with salt and pepper.
Variations: Try adding fennel, garlic scapes, and vary the cabbage (try bok choi, or napa cabbage, etc.) This can easily be made without the kielbasa. Try adding white beans. The possibilities are endless.
Photo and recipe by Tod Dimmick