Cabbage and Vegetable Stew

Cabbage and Vegetable Stew

1 Yellow Onion - chopped
2 cloves Garlic - minced
3 Carrots - peeled, chopped
2 Zucchini - sliced
2 Yellow Squash - sliced, halved
4 Meaty Tomatoes - stewed, peeled, mashed
2Tbl FCC Posole Seasoning
1Tbl Cayenne Pepper
2 cups Beef Broth
Water
1 head of Cabbage - halved, halved, quartered
Olive Oil

Place a saucepan of water to boil. Once it comes to a boil, place your tomatoes in the water. Boil the tomatoes until peel begins to separate from tomatoes (drain water, Set aside, cool, peel, then, remove stem, mash, add FCC posole seasoning, add cayenne, simmer on low). You can eliminate this process with a can of stewed tomatoes but I don’t like the salt content or the ‘metal’ taste of canned veggies so I opt to use fresh your choice.
In a skillet, Sauté the onions in olive oil, once onions are softened, add garlic and heat all the way through. Remove and set aside (place in a medium-sized Dutch oven).

In the same skillet, drizzle a small amount of olive oil, sauté/sear the carrots and the celery, remove and set aside (add it to the top of onions and garlic).
Again, in the same skillet, sauté/sear the zucchini and the squash, remove and set aside (add to the onions, garlic, carrots, celery). 
On top of all vegetables, add in the FCC Posole Seasoning, and the Cayenne Pepper (if you didn’t add it already to tomatoes).
Then finally add the Tomatoes and the Cabbage, Beef Broth, and enough water to cover all, bring to a boil. Simmer until all vegetables get tender, but not soggy. Viola!! Done; Enjoy!!
It tastes great with browned ground beef or browned ground sausage too!

Recipe by Gloria Lee from Fresh Chile Cookin'! page on Facebook. 

 

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