Apparently, this has been a good year for cabbage, and I’m not complaining. If you live in the north, you have plenty of local cabbage available, always a staple crop.
A lot going for it
Big heads, green or purple, stay beautifully crisp all winter, and bulk up our farm shares along with the many root vegetables that see us through to spring. Easy and inexpensive to grow, this common vegetable fills the tummy and supplies tons of nutrition; I’m sure it has staved off famine in more than one corner of this earth.
Cabbage tonight, dear?
So much going for it, but boil it, especially for a long time, and the house might have a definite aroma that some find a bit displeasing. You know what I’m talking about here! However, roasted, the natural sugars caramelize, and the vegetable takes on a whole new identity. I was roasting some the other day and my granddaughter came in after school and asked what was for dinner, in a hopeful way. When you grill it, the same thing happens, the sweetness comes forward and the flavor is transformed, while the house just smells like something really good is cooking.
A warming stew
Don’t we love a winter stew! Whether meat or veggie forward, a stew warms the body and relaxes us, especially if there are snowflakes falling about outside, all is well at the table. There are so many possibilities when we contemplate how to fill that soup bowl, and all are quite simple. The important ingredient is simmering time, so that everyone in the pot can get well acquainted, this can’t really be rushed for a good stew. A pressure cooking can be handy, but its not quite the same thing.
One large head of cabbage inspiration
The rather large head I got from my CSA this week was the inspiration for this dinner. A big fat wedge of grilled cabbage is a great center to a bowl of soup or stew, and I had plenty of other veggies on hand to make this a bit special. I had planned to grill it outside, but it was buried under snow and just a bit too cold, so I relied upon my trusty grill pan to accomplish the task indoors. No smoke, but still delicious flavor.
Just a few moments and you have mushroom stock
First, I tossed a handful of dried mushrooms in a pot with a sauteed onion, added a quart of water and let the whole thing simmer while I chopped the rest of the vegetables. I have a big jar of the dried mushrooms on hand, so making the stock required little effort. If you don’t have them on hand to make your own quick stock, you can substitute vegetable or mushroom stock here, or even use water.
Kind of Blue
I made a little pot of oolong tea, put the stew together and set it to simmer, Miles Davis kept everything cool in the background, while I grilled the cabbage. Once grilled, I placed it in a quiet oven, 225 degrees, and let it soften and sweeten even more.
Because you always want it to be yours
Now, of course you know I’m going to tell you to choose the vegetables you love. I think carrots and potatoes are essential here, but beyond that you can just add what you love. If you don’t have a leek, add more onion, or vice versa. I had some cute little miniature fennel bulbs from the local farm, but one large one will work as well. If you like beets, toss them in. Turnip, butternut squash, radishes, beets, it’s all good. I added some cauliflower because it needed to be used up, and it was lovely here.
Final touches
To top the whole thing off, I took a few minutes to infuse some olive oil with smoked paprika for a drizzle at the end. This really livened the whole dish up, made up for not using the charcoal grill, and this little touch made it seem special for a weeknight.
Time to make another pot of tea! But first, I’d better shovel.
Grilled Cabbage Winter Stew with Smoked Paprika Olive Oil
Ingredients:
- ½ head cabbage, cut into four to 6 wedges, core intact
- Extra virgin olive oil
- 1 large leek, sliced
- 1 large onion, sliced
- 2 large carrots, sliced
- 1 large fennel bulb, or several baby ones, sliced
- 6 garlic cloves, finely minced
- 1 tbsp. tomato paste
- 1 tsp. fennel seeds, crushed
- ½ head cauliflower florets, or other vegetable you like
- 12 or so baby potatoes
- 1 quart mushroom or vegetable stock, or water
Preheat your oven to 225 degrees. If making your own mushroom stock, start with that. Instructions below. Or you could make a quick vegetable stock with all your trimmings from the soup’s produce.
In a large stock pot, heat a couple of tablespoons of olive oil over medium high and add the leek and onion. Let cook until softened, season with salt and pepper, and add the carrots and fennel. Let these just start to soften, then clear a little spot on the bottom of the pan and add the garlic, tomato paste, and fennel seeds. Let these bloom for a minute or so, then mix everything up and add the quart of stock, the potatoes, and the chopped-up vegetables, don’t forget the rehydrated mushrooms if you made your stock from scratch. Top off with enough water to cover the vegetables, season, then bring to a boil. Once bubbling nicely, reduce the heat, cover, and let it simmer for about 40 minutes.
Once the soup is simmering, heat a grill pan on high, brush the cabbage wedges with oil, and sprinkle with salt and pepper. Let cook until the first side is charred, then gently flip with a large spatula. Once turned, grill another few minutes, and place in the warm oven so it’s ready when the soup is.
While everything is cooking itself, make the paprika oil below. Then, make yourself a cup of tea, put on some music, and relax.
To plate, add a wedge of cabbage to each bowl, then ladle in the stew. Drizzle with the infused oil, and serve with some lovely bread.
For the Mushroom Stock:
Sauté one large onion in a saucepan. Once starting to brown, add a clove of garlic and a few sprigs of thyme. Cook for about 30 seconds, then toss in a large handful of dried mushrooms, five cups of water, and some salt and pepper. Bring to a boil, then reduce to a simmer for about a half hour, then let set until room temperature. Strain, but the save the mushrooms for the soup, chopping them up as desired.
For the Smoked Paprika Oil:
Place a cup of good quality olive oil on a very low simmer and gently whisk in a tablespoon of smoked Spanish paprika. Let this simmer for about 10 minutes, then remove from the heat to cool to room temperature. That’s it!
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i love the brassica family including cauli and cabbage! This sounds hearty and tasty, but maybe not yet as we are sweltering in a hot and humid summer.
Yes, you might wait on this one, Sherry!
Thanks:-)
💕
Mmm, I’m purring at the thought of tucking in, Dorothy! Cabbage is one of my favourite veggies, it’s so nourishing and versatile and I love the idea of this stew and definitely a pot of tea to help with the making. I’m also feeling like a prize wimp for moaning about the whole two centimetres of snow we’ve had this week when you obviously have the real stuff!
Thanks Lis, it was a lovely day to make soup, only it got warm and the snow is now almost gone and it is raining and should rain all day! At least it was pretty for a time.
Roasting vegetables always gives. them so much flavor, I need to try it with cabbage! Your dish sounds like wonderful comfort food for a snowy day~
Thanks Jenna, it hit all the right notes!
I want a bowl right now! Sounds oh so good on a chilly winter’s day.
It was the best, and the leftovers even better!
There is nothing as good as a hearty stew, in my opinion. 🥘🌿😍
It certainly tames a windy day!
Absolutely! 👏
I wholeheartedly agree about the difference in roasting or grilling cabbage, vs. boiling. I also love it just chopped and sautéed with some onions. Easy, inexpensive dish!
Love your trick for infusing oil with paprika, too!
Thanks Terrie! It’s amazing how the grilling and roasting transforms a cabbage. And the house smells great!
OMGosh, D! I must smell absolutely divine in your house!
It really was enticing!
Ooh, I bet it was!
💕🩷
A bowl of soup or stew is such a warming meal on a cold winter day. Your smoked paprika oil takes the flavor up to a whole new level.
Thanks Karen! I’ve drizzled that oil on other veggies since, all good!
This is great! I love cabbage, but especially served like this with great broth.
Thanks Mimi! It really worked together nicely.
The perfect time of year for are!
Thanks, it really is. Although it is raining today and feels more like spring!
My mother always added cabbage to her winter stew and it was delicious. Your version looks lovely and I will have to try the infused smoked paprika olive oil for sure.
Thank you! The paprika oil definitely gave it a lift!
lol I definitely know what you mean when it comes to cooking cabbage! Roasting is indeed so much better.
The stew is perfect for a snowy day. Love the addition of fennel and fennel seeds. 🙂
Thanks Ronit!
I remember mom boiling the life out of cabbage, and the aroma lingered!
Sounds wonderful! I love roasting veggies of late–it does make them taste so much better.
Thanks Suz! Making the most of those winter veggies.
I needed a fresh idea for using cabbage and you provided a winner with this one – thanks!
I hope you enjoy it as much as we did my friend! We really loved it.
Love cabbage, am generally not enthused by ‘stews’ as usually am not thrilled by anything cooking for a long time! my cabbage usually arrives at the table raw, steamed or stirfried or cooked cut up in a broth . . . have but rarely grilled . . . must try! The paprika oil is an interesting thought . . .!!!
When you grill it, you can stop at any stage you like. Those caramelized bits are the best.
Oh, what a great way to use cabbage!
It’s the time of year we need to get creative with our winter veggies!
This looks and sounds sooo good and comforting on a cold, cold day–which we seem to be having a lot of these days.
What a delicious way to cook cabbage.
Thank you Jovina! It really wakes them up!
That looks so good Dorothy, do you think scallops or shrimp would be good in this?
Oh, absolutely! Either, or both, would be delightful. You could grill the shrimp right along with the cabbage.
The winter stew cabbage recipe seems quite interesting as I am big fan of Cabbage! Did you know that Cabbage is rich in Vitamin K which is awesome for bodybuilders like me as it strengthens your bones. Its Fantastic, isn’t it? Rich Flavor combined with Rich Muscles……!!!
Now that is true wealth Gym Girl!
Thank you!
It really warms your body! I love the finishing touches 😋
Thank you Rihana, we love that smoked oil!
This looks like a big ole yum. I love cabbage, always have, even as a little kid. Saving this recipe for some night soon.
Thanks Ally! I love cabbage too, and roasting and grilling it makes it a little different.
I love soup made with cabbage, so I know I’d love this cabbage stew–it sounds so good with all the different veggies in it! 🙂
It was really a warming spot in our day, and I love cabbage too! So glad it’s so bountiful here in the winter.