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.
