Home is Wherever

Cabbage & Polenta

Cabbage and Polenta

Kitchen is set up, unpacked, and finally usable – and with that the first recipe from our new place in Baltimore!  While it took a fair bit of time to get to this point, it feels like things are finally get back on track with new routines and ways to do things.   With that I have been cooking in our new place but I’ve been relying on old favorites, things that I could easily put together while also working on the million other projects going on.   This recipe falls in to the category of old favorite, as I grew up eating it, but it took a bit of time to figure out how to make this vegetarian.  Cabbage and polenta was a family tradition, we knew that if my Grandma was visiting we would have this filling dish at least once.  I attempted to make it a few months ago ala veggie but the resulting taste just wasn’t the one I remembered.  I debated using a meat substitute but in the end I decided to stick with the vegetables and adjust the seasonings.

Home is Wherever

Serves 5-6

Ingredients

2 tbsp extra virgin olive oil

3 cloves garlic, chopped

1 sweet onion, diced

1 tsp dried thyme

1 tsp dried oregano

1/2 tsp dried rosemary

1 1/2 cups baby bella mushroom, quartered

3 carrots, cut into thin round slices

1 head green cabbage ( around 1 1/2 lbs), chopped

1 14.5 oz can stewed tomatoes

2 cups low sodium vegetable stock, divided

1 bay leaf

salt and pepper to taste

Instructions

  1. Heat the olive oil in a large and deep skillet over medium heat. Add the onion and garlic and cook for 7 minutes, allowing to garlic to turn golden. Add the dried spiced, then stir well and cook for a minute before adding the mushrooms.
  2. Cook for 7-10 minutes, mushrooms should be soft and onion golden, before adding the carrots and cooking for an additional 5 minutes. Stir frequently to prevent the spices from burning.
  3. Add the cabbage along with the stewed tomatoes, bay leaf, and 1 cup of the vegetable stock. Bring to a quick boil, then cover and turn heat to low. Simmer for 30 minutes, adding more stock as needed. Remove lid, stir, and take a quick taste to see if seasonings need adjusted, adding salt & pepper as needed.
  4. Serve hot over the baked polenta.

Notes

Thick egg noodles can also be used in place of the polenta

http://dancingveggies.com/2013/11/home-is-wherever.html

Growing up my Grandma would have made the polenta on the stove top, but I went for baked polenta in order to save time and energy.  I also added 1/2 tbsp of dried oregano to the recipe to give an extra kick – which worked perfectly!