On a recent trip to Cuba, one of the topics we often discussed was food. Not surprising, seeing that one of our travel companions is a chef, and we're equally obsessed with food.
Oddly enough, it was cold-weather food we talked about most; those hearty, rib-sticking foods that are the equivalent of a warm hug. We both had lists in our minds of foods we wanted to cook once we got back home; this is one which was on both of ours.
2 t vegetable oil
1 stalk celery, diced
1 carrot, diced
1 onion, diced
1/2 medium cabbage, thinly sliced
3/4 t dried thyme
1 t paprika
1 t caraway seeds
1 large bay leaf
1 t sugar
Salt & freshly ground black pepper to taste
1 398 ml can diced tomatoes*
900 ml low-sodium chicken stock
900 ml low-sodium beef stock
1 T lemon juice
In a Dutch oven over medium-low heat, add oil, celery, carrots & onion. Saute for a few minutes to soften. Add cabbage and continue to saute until cabbage is wilted.
Add the thyme, paprika, caraway, bay leaf, sugar and salt & pepper. Stir will to combine. Add remaining ingredients and bring to a boil. Reduce heat, and simmer, partially covered, for an hour.
Like most soups & stews, this is best made the day before if time permits.
*If your tomatoes are in juice as opposed to puree, add 2 T tomato paste
Oddly enough, it was cold-weather food we talked about most; those hearty, rib-sticking foods that are the equivalent of a warm hug. We both had lists in our minds of foods we wanted to cook once we got back home; this is one which was on both of ours.
2 t vegetable oil
1 stalk celery, diced
1 carrot, diced
1 onion, diced
1/2 medium cabbage, thinly sliced
3/4 t dried thyme
1 t paprika
1 t caraway seeds
1 large bay leaf
1 t sugar
Salt & freshly ground black pepper to taste
1 398 ml can diced tomatoes*
900 ml low-sodium chicken stock
900 ml low-sodium beef stock
1 T lemon juice
In a Dutch oven over medium-low heat, add oil, celery, carrots & onion. Saute for a few minutes to soften. Add cabbage and continue to saute until cabbage is wilted.
Add the thyme, paprika, caraway, bay leaf, sugar and salt & pepper. Stir will to combine. Add remaining ingredients and bring to a boil. Reduce heat, and simmer, partially covered, for an hour.
Like most soups & stews, this is best made the day before if time permits.
*If your tomatoes are in juice as opposed to puree, add 2 T tomato paste
Oh this sounds delicious. I love cabbage in my soup. Cuban food is good too I hear;) B
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