Cabbage Stew
Having a Saturday off from the farmers market is a rare treat, so finding myself at a farmers market was a little odd, but what can I say, I’m addicted to food.
While there I stumbled upon the most perfect little cabbages and frozen carrots(it was below freezing), which gave me the inspiration for cabbage stew. Prior to the market, however, I was taking photographs in the Brooklyn Botanic Garden and came across some crab apple trees ripe with crab apples. Why not throw some of those into the mix as well?
I encourage you to experiment with what is available to your region or what you have left over in the fridge. Any root veggie would be a great addition or substitution.
The ingredients are as follows:
• 2 small cabbages or 1 medium cabbage or 1/2 a large cabbage
• 6 small potatoes
• 8 small carrots
• 2 jerusalem artichokes (sunchokes)
• 1 celeriac (celery root)
• 2 small bulbs of garlic
• half a handful of crab apples (optional)
• 2 1/2 cups guinness
• 3 cups water
• salt
• black pepper
• olive oil
Chop cabbage, potatoes, carrots, jerusalem artichokes, celeriac, and crush garlic cloves. Heat olive oil on high in large pot. Throw garlic in oil first then the remainder of the ingredients. Pour in guinness and water. Add 3 teaspoons of salt and pepper. Cover and let stew come to a rapid boil at which time change heat to low and let simmer for about an hour. Salt and pepper to taste. The stew will actually get better the longer it sits, or stews…so eating it on the second day is that much better. This recipe will make about 10 servings and should cost no more than $15.
