African Cabbage Stew
This African cabbage stew turns a handful of cheap vegetables into a pot that feeds a table. Cabbage, potatoes and carrots simmer together in a broth seasoned with chicken bouillon, smoked paprika and a trio of onion, garlic and Italian herbs. Red cabbage is the contributor's preferred choice because it gives the pot a deeper colour. There is no fancy technique here, only chopping and a 20 minute simmer.
Instructions
Warm the avocado oil in a large saucepan over medium heat. Add the chopped onions and cook for about 2 minutes, until they soften.
Stir in the garlic and celery and cook until the pan smells fragrant.
Add the cabbage, potatoes, carrots, Italian seasoning, onion powder, garlic powder, bouillon, smoked paprika and water. Cover the pan and bring everything to a boil.
Turn the heat down and let the stew simmer for about 20 minutes, until the vegetables are tender.
Taste the broth and adjust the seasoning if it needs it. Serve warm with a side dish of your choice.
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