This may not be the most attractive looking bowl of stew, but it sure is one of the tastiest! This is a vegetarian version of a stew that my mom made throughout my childhood on those cold, frosty nights where only a warm, hearty stew will do.
Of course back in those days, her version would have hunks of real sausage. I used a sausage substitute by Tofurkey, but the simple addition of sliced carrots or chopped cauliflower would do wonders to make this a super savory and hearty stew.
Ingredients:
- 1 head of cabbage, chopped
- 3 tablespoons olive oil
- 1 package of vegetarian sausage substitute (I used Tofurkey Brats), chopped
- ⅔ cup apple cider vinegar
- ½ cup yellow onion, diced
- 1 clove garlic, minced
- 4 cups of vegetable broth
- salt and pepper to taste
- In a dutch oven, heat two tablespoons of the olive oil over medium heat. Add onions, cook for 3 minutes, stirring occasionally. Add garlic, cook for one minute.
- Add vegetable broth and vinegar and turn heat to medium high. Add cabbage and bring to a boil.
- Reduce the heat to simmer and cook for 20-30 minutes until the cabbage is soft.
- Meanwhile, heat the remaining tablespoon of olive oil in a medium skillet and add the chopped veggie sausage. Stirring occasionally, cook for ten minutes, allowing it to brown.
- Add the veggie sausage to the cabbage and stir in. Add salt and pepper to taste.
This makes a great meal with cornbread. It is especially tasty to crumble the cornbread into a bowl of stew.