Cabbage  Stew

Yield

8 people

Time

1 hour 25 minutes

A hearty vegan cabbage stew / unstuffed cabbage roll soup with sauerkraut, fresh cabbage, brown rice, tomato and meaty soy curls.

Ingredients

– 1 yellow onion diced – 1/2 green cabbage thinly sliced (approximately 4+ cups) – 1.5 - 2 cups sauerkraut – 15 oz can fire roasted tomatoes diced – 1/4 cup sliced pickled peperoncini (OPTIONAL) – 8 oz soy curls (optional) – 1 cup brown rice rinsed well – 2 leaves bay – 1 tbsp caraway seeds – 3 tbsp smoked paprika – 1 tbsp onion powder – 2 tsp garlic powder – 8 cups water or veggie stock – sea salt + black pepper to taste – 5 sprigs fresh dill + more for garnish

1. Soak the soy curls in a big bowl covered with hot water for 20 minutes. Drain and squeeze as much of the water out as possible. Use a sharp knife and chop up the soy curls into small pieces.

2. Meanwhile saute the onion in a large heavy bottom stock pot over medium heat until translucent. Use a little splash of water or veggie broth (omit oil on WFPB diet). Stir in the caraway seeds and toast a minute or so until fragrant.

3. Add the fresh cabbage and continue cooking until wilted. Stir in the brown rice and cook another minute or so.

4. Add the sauerkraut (and peperoncini if using), chopped soy curls, bay leaves, smoked paprika, onion + garlic powders, canned tomatoes and fresh dill.

5. Pour in the water or veggie stock and bring to a constant simmer. Cook 45 minutes or until the rice is cooked through. (If using quick cook brown rice adjust cooking time according to the package directions.)

6. Adjust seasonings with sea salt and freshly cracked black pepper and serve with fresh dill and cashew cream.

Thick Brush Stroke

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