I know this stew doesn’t look like much, but boy, it is delicious! It is something substantial both for your teeth and your belly. Perfect for cold and dark days.
I had a head of savoy cabbage in the fridge, which started to look a bit sad. This morning we went to the market and bought som large chunks of TVP there. I thought about combining the TVP with the cabbage, something like goulash. Well, in the end I didn’t make goulash, but a similarily flavourful stew. Red wine and balsamico pickled pearl onions give this dish a special twist, slightly reminiscent of sauerkraut.
Cabbage Stew with TVP and Borettane Onions (serves 4)
100 g (3.5 oz) large TVP chunks
2 cups hot vegetable broth
1 tablespoon olive oil
120 g (1 cup) diced celeriac
150 g (3 small) diced onion
200 g (1 large) red bell pepper, cubed
400 g ( 6 cups) savoy cabbage, shredded
180 ml (3/4 cup) vegetable broth
120 ml(1/2 cup) red wine
1 teaspoon dried rosemary
2 tablespoons paprika
1 teaspoon smoked hot paprika (or chipotle powder)
10 borettane onions in balsamic vinegar (or other large pearl onions)
1 teaspoon liquid smoke
smoked salt to taste
Soak the TVP chunks in hot vegetable broth. Let cool. Drain TVP, reserve 3/4 cup of the broth. Cut TVP into bite-sized chunks, if necessary.
Heat oil in a large pot. Add celeriac, onion, and bell pepper. Cook over medium heat for five minutes. Add cabbage, cover pot and cook for 10 minutes. Add remaining ingredients, cover and cook for 40 minutes. Serve with brown rice.