Cabbage & 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.
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
- 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.
- 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.
- 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.
- Serve hot over the baked polenta.
Thick egg noodles can also be used in place of the polenta
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!