Instructions
- Sauté the aromatics: In a large pot or Dutch oven, heat the butter or oil over medium heat. Add the finely chopped onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent. Stir in the minced garlic and cook for another 1 minute, just until fragrant—avoid browning to keep the flavours mellow.
- Add the potatoes and broth: Add the diced potatoes to the pot and pour in the broth. Bring to a boil, then reduce to a simmer. Cook uncovered for 10–12 minutes, or until the potatoes are just starting to soften. Stir occasionally to prevent sticking at the bottom.
- Stir in the cabbage: Add the shredded cabbage to the pot and stir to combine. Simmer for another 10–15 minutes, or until both the cabbage and potatoes are tender. The broth should reduce slightly, concentrating the flavour while the vegetables absorb the aromatic base.
- Add milk or cream (optional): For a creamier version, stir in the milk or cream at this stage. Let it warm through gently for 2–3 minutes—avoid boiling after dairy is added to prevent curdling. Adjust consistency with a splash of broth or milk as needed.
- Season and finish: Taste and adjust with salt and freshly ground black pepper. Ladle the stew into bowls and finish with a generous sprinkle of chopped parsley or chives for a fresh, herbal lift.
Tips & Variations
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