I've been looking for some go-to recipes for cabbage so that we could use it and enjoy it when it's in the delivery. I know it's good for you and all that. So I've tried a few approaches to come up with something tasty for cabbage but nothing has done the trick for us yet.
A few months ago, I was paging through the Penzey's catalog (Winter 2012) and saw this recipe for Parkey Stew which was named after this person's grandfather. This recipe was for a cabbage stew that I knew I could adapt to our tastes and it might be that elusive go-to recipe for cabbage. I cut it out and added to my notebook of recipes to get to (most of which haven't been gotten to).
The basic idea is kielbasa and cabbage in a tomato and broth base. And it worked!
Below is just my starting point and my first adaptation of the original recipe.
Adapted Parkey Stew
- Olive oil
- Carrots - 3 to 4, peeled, and quartered and chopped into fingers
- Garlic - 2 to 3 cloves, minced
- Broth - 16 oz.
- Tomatoes - 1 15 oz. can crushed or diced tomatoes. Some brands have extra herbs and ingredients.
- Cabbage - 1 small to medium head of green cabbage
- Kielbasa - 2 Tofurky kielbasa sliced
- Herbs - Various - Use what you have - Tonight I used some Foxpoint Seasoning and some Mural of Flavor. Next time would add a few shakes of red pepper flakes.
- Salt - 1/2 teaspoon
- Pepper - 1/2 teaspoon
- Rice - 1-2 cups of cooked rice
- Parmesan cheese - grated as a garnish
I also added the rice to the recipe because we had it as a leftover in the fridge. My wife suggested tossing it in. It was the perfect suggestion since the rice absorbs the flavors and makes it a more filling and satisfying dish.
- In a medium saucepan, heat olive oil and brown kielbasa slices and then remove
- Add sliced carrots (and leeks) and cook about 10 minutes stirring often
- Add the garlic and cook about 2 minutes
- Add broth, tomatoes, and cabbage to pot along with seasonings and herbs
- Bring to a mild boil and simmer for 20-30 minutes
- Add back the kielbasa as the recipe approaches completion
- Add cooked rice with the kielbasa (optional)
- When done, remove from heat and let cool a few minutes
- Top with grated cheese and some freshly grated black pepper
We decided that this was a keeper and it could evolve with time. I think having some strong but not overpowering herbs and spices can take this recipe to another level.
There's lots of room to be creative with this one.