Apparently, this has been a good year for cabbage, and Im not complaining.
If you live in the north, you have plenty of local cabbage available, always a staple crop.
Cabbage tonight, dear?
Ready for transformation!
You know what Im talking about here!
However, roasted, the natural sugars caramelize, and the vegetable takes on a whole new identity.
A warming stew
Dont we love a winter stew!
A pressure cooking can be handy, but its not quite the same thing.
No smoke, but still delicious flavor.
I have a big jar of the dried mushrooms on hand, so making the stock required little effort.
If you dont have a leek, add more onion, or vice versa.
If you like beets, toss them in.
Turnip, butternut squash, radishes, beets, its all good.
Ready for transformation!
I added some cauliflower because it needed to be used up, and it was lovely here.
Time to make another pot of tea!
But first, Id better shovel.
If making your own mushroom stock, start with that.
Or you could make a quick vegetable stock with all your trimmings from the soups produce.
Let cook until softened, season with salt and pepper, and add the carrots and fennel.
Top off with enough water to cover the vegetables, season, then bring to a boil.
Once bubbling nicely, reduce the heat, cover, and let it simmer for about 40 minutes.
Let cook until the first side is charred, then gently flip with a large spatula.
While everything is cooking itself, make the paprika oil below.
Then, make yourself a cup of tea, put on some music, and relax.
To plate, add a wedge of cabbage to each bowl, then ladle in the stew.
Drizzle with the infused oil, and serve with some lovely bread.
For the Mushroom Stock:
Saute one large onion in a saucepan.
Once starting to brown, add a clove of garlic and a few sprigs of thyme.
Strain, but the save the mushrooms for the soup, chopping them up as desired.
Let this simmer for about 10 minutes, then remove from the heat to cool to room temperature.
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