What’s Cookin’


Hearty Vegetable and Cabbage Stew

Recipe courtesy: Colorado Department of Agriculture and Chef Jason K. Morse, C.E.C.

Servings: 12

2 fluid ounces olive oil

6 ribs celery with leaves, medium diced

2 medium carrots, medium diced

1 small red onion, medium diced

2 medium green zucchini, medium diced

2 medium yellow squash, medium diced

1 red bell pepper, medium diced

1 green bell pepper, medium diced

3 medium Yukon gold potatoes, medium diced

2 tablespoons garlic, chopped

3 bay leaves, broken in half

1 teaspoon chervil, dried

1 teaspoon celery seed

1-1/2 teaspoons caraway seed

4 cups cabbage, shredded

24 ounces tomato, puree or ground

96 fluid ounces water, room temperature

8 ounces chicken base

Kosher or sea salt to taste

White pepper to taste

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