Here is an idea for those cabbages that you have harvested from your garden. It is easy and flavorful. You could even throw all the ingredients into a slow cooker/crockpot and let it cook away.
- 1 onion, small, diced
- 1 tbsp garlic, minced
- 2 large carrots, diced
- 1 head of cabbage, chopped
- 1 cup canned whole tomatoes, seeded
- 1/4 tsp chili flakes
- 1 tbsp All-Purpose Seasoning
- 7 c Vegetable Stock + more for sautéing
- 5 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- Italian (Flat leaf) Parsley, garnish
In a large dutch oven, sauté the onions and carrots over medium heat, until the onions are translucent and softened. Add garlic, chili flakes, and All-Purpose Seasoning and sauté until it is fragrant. Use vegetable stock as needed to sauté veggies.
Add cabbage and sauté with veggie mixture until the cabbage has softened. Add tomatoes, vegetable broth, thyme, bay leaves, apple cider vinegar and Dijon mustard. Bring to a simmer for about 20 minutes. Garnish with parsley.
Serve. Eat. Enjoy.
Batch Cooking is the way to cut your time in the kitchen significantly. So far I have made the following meals out of the batch cooking of vegetables I made recently. There was some Buddha Bowls and a salad. This recipe is using the last of the veggies to make a hearty Roasted Vegetable Stew that I will serve with homemade GF Bread.
- Roasted Vegetables from the batch cooking, cut into bite size pieces
- 1c White Beans, leftover from the salad
- 1 can (14.5 oz.) Tomatoes, diced
- 1 1/2-2 c Vegetable Broth
- 2 Bay leaves
- 1 tsp All-purpose Seasoning
- 1 tsp Coconut Aminos
- 1/4 c Nutritional Yeast
- 1-2 c Short Grain Brown Rice, Cooked
Combine veggies, beans, tomatoes, 1 1/2c vegetable broth, bay leaves, all-purpose seasoning and coconut aminos in a large Dutch oven.
Simmer until flavors have melded together and the stew is heated through.
Stir in nutritional yeast and add more broth if needed.
Ladle the veggies over the brown rice.
Serve. Eat. Enjoy
Note: Short grain brown rice is my favorite brown rice. It is also called sticky rice. It has a wonderful chew factor. I have been using this in place of long grain brown rice.
Note: You can make this in the slow cooker. Just set on low and add the slurry just before you are ready to serve.
I had been planning to make this soup for days. The day before I did all my dicing and mincing so that while we were out and about the following day we could have a hot and nutritious soup cooking away in the slow cooker. Every few hours my husband would say, “It smells so good.” I love hearing that from him.
Serve this with a slice my Gluten Free Sandwich Bread and you have a filling nutritious meal. This makes enough to have some for lunch the next day and freeze some for a future meal. That is what I plan on doing.
Since I did all the prep work the day before all I had to do was put all the ingredients into the slow cooker, set it, and let it do its work.
- 3 cans Black Beans, low sodium
- 1 large onion, diced
- 1 1/2 c carrots, diced
- 1/2 c celery, diced
- 3 garlic cloves, minced
- 2 bay leaves
- 1 can tomatoes, low sodium, diced
- 2 c corn, frozen
- 15 oz butternut squash, cubed, frozen
- Smokey Southwestern Seasoning
- plain coconut yogurt, garnish
- cilantro, garnish
Into a slow cooker (crock pot) add all the ingredients, except the yogurt and cilantro. You will be using those to garnish each bowl of soup. Make sure you generously season with the smokey southwestern seasoning.
Set slow cooker to low and let it go all day. Stir occasionally, and taste for seasoning. I added more seasoning when I did a taste test.
Serve with a dollop of non-dairy yogurt and some fresh cilantro.