Later On

A blog written for those whose interests more or less match mine.

Cabbage-roll-inspired stew

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UPDATE: Just made a significant alteration in the order: Now I find it best to brown the sausage first, then add the vegetables and cook, scraping up the brown bits. And you can just cook the sausage until the brown bits appear: the sausage is fully cooked for sure by being simmered in the stew.

Just made this, and I like it. It’s a made-up recipe. I used the 6-qt pot, which is actually a little small, but it’s the biggest large-diameter (10.5″) pot I have. And if I got the 8-qt large-diameter pot, the same thing would happen in time: the stews would just get bigger. I do have a 7-qt that would work, but it’s not a large-diameter pot and thus is not so good for the browning.

1-2 Tbsp bacon fat or olive oil

Heat until oil is shimmering hot, then add:

1-2 lb (roughly) of cut-up sausages.

First I used two kinds, a total of around 2 lbs: 1 package bratwurst and 1 package Polish kielbasa. Now I’ve added a third package, smoked sausage. Three seems about right, but experiment.

When the sausage pieces have browned, add:

1 large Spanish onion, chopped
4-7 shallots, chopped
salt
lots of grindings of black pepper
several shakes of Worcestershire sauce (the UK formula)

Sauté that until onions are transparent, then add:

6-8 cloves garlic, minced
2 large organic green bell pepper, seeded and chopped
3/4 c or so organic celery, chopped—especially the leaves (I got a leafy bunch of celery, and the leaves are quite good)
1/4 to 1/3 c Mexican oregano—a lot, in any event
2 tsp dried thyme
1 tsp ground cloves

Let that sauté a while, then add:

28-oz can San Marzano whole tomatoes (cut them up in the pot with scissors)
14-oz can fire-roasted diced tomatoes
10-oz can Ro-Tel original or store equivalent
1 large head of cabbage (this one was over 2 lbs), cored and chopped I could fit in only 3/4 of it
3/4 cup pitted Kalamata olives
2-4 Tbsp red or balsamic vinegar
good splash of Amontillado sherry

Bring to simmer, cover, cook 45 minutes.

Capers would probably be good. You could serve it with shaved or shredded Parmesan cheese on top. If you like spicy, add spicy: crushed red pepper, etc.

Very tasty, and very nice when topped with shredded cheese (I use a mix of Romano, Asiago, and Parmesan, but plain old supermarket grated Monterey Jack and mild cheddar is thematically correct, it seems to me).

Items specified as “organic” are from the Dirty Dozen—the foods where buying organic is a particularly good idea.

Written by LeisureGuy

28 May 2015 at 6:03 pm

Posted in Food, Low carb

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