Hearty Vegetable and Cabbage Stew
Recipe courtesy: Colorado Department of Agriculture and Chef Jason K. Morse, C.E.C.
Servings: 12
2 fluid ounces olive oil
6 ribs celery with leaves, medium diced
2 medium carrots, medium diced
1 small red onion, medium diced
2 medium green zucchini, medium diced
2 medium yellow squash, medium diced
1 red bell pepper, medium diced
1 green bell pepper, medium diced
3 medium Yukon gold potatoes, medium diced
2 tablespoons garlic, chopped
3 bay leaves, broken in half
1 teaspoon chervil, dried
1 teaspoon celery seed
1-1/2 teaspoons caraway seed
4 cups cabbage, shredded
24 ounces tomato, puree or ground
96 fluid ounces water, room temperature
8 ounces chicken base
Kosher or sea salt to taste
White pepper to taste
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