One pot Vegetable Stew
- 1 large onion diced
- 4 garlic cloves, minced
- 1 leek, sliced and rinsed
- 1 small cabbage, thinly shredded by hand or a shredder, washed well
- 1 large red pepper, sliced into strips
- 4 diced tomatoes
- 8 medium potatoes, peeled and cut into quarters
- 2 cups of water or vegetable stock/broth
- 500 gm vegetables, unpeeled, washed and diced
- parsley to garnish
- chopped dill to garnish
- red pepper flakes (to taste)
- salt and pepper to taste
- Heat a medium sized pan and turn to medium heat.
- Add chopped onion to the pan. Season with salt and pepper. The salt will help draw the moisture out of the onion which helps with the sweating.
- Allow to sweat for 5 minutes. Add garlic and chili flakes. .
- While the onion is cooking up, slice and wash the leeks. You will want to slice them into half moons.
- Add the leeks to the onion and toss everything together. Season with salt and pepper.
- Slice up the red pepper into strips and add into the pot along with rest of the veggies. Stir everything together and let it cook for 5 minutes.
- Thinly chop the cabbage and wash well.
- Peel, wash and quarter the potatoes making sure they are slightly larger than bite size.
- Add the cabbage, potatoes, tomatoes and water.
- Turn heat to medium, cover and let simmer for 15 minutes.
- Check on the potatoes. The potatoes should be fork tender. If not, ensure there is enough liquid in the pot for it to keep simmering gently without burning. Add in about half a cup of water at a time to the pot if needed.
- Once everything is tender and cooked, remove from heat, check for seasoning and sprinkle with dill and parsley before serving.