cabbage stew

i think it was the cold spell that swept through raleigh this weekend, but i had a huge craving for something warm and something with cabbage. that could only mean cabbage stew right?

so i just spent my lunch hour coming up with the following cabbage stew recipe. soups are to winter are what salads are to summer, right? so that means, amend the recipe with whatever vegetables might be at hand.

this recipe makes a ton of soup that you'll be eating all week. the ginger, chili, and sesame oil lends itself to an asian soup. omit said seasonings and add basil, parsley, and tomato paste for an italian minestrone soup.

Saute for five minutes
1 T of canola oil
2 chopped onions
3 chopped carrots
1 chopped leak
1 tablespoon of mined ginger
1 tablespoon of minced garlic
Add and saute until mixed
1 head (about 2 lb.) of thinly chopped savoy cabbage
2 pints of vegetable broth
1 package of frozen pepper strips
2 cups of frozen peas
2 tablespoon of toasted seasame oil
1 teaspoon of red chili flakes (or more)
Salt and pepper to taste
1 lb. can of diced tomatoes with juice
1 cup of lentils (optional. . .added for protein)
Let simmer for half an hour until lentils are tender. More water may need to be added.
Ladle into big bowls and top with
Morning Star Breakfast Patties, cooked and crumbled (optional)