I had thought of the immediate previous post as a meditation on history rather than food blogging. But ‘death of the author’ and all that, a lot of readers have seen it differently and have been writing in in droves, saying, ‘Dude, where’s the recipe?’ So recipe coming after the jump …
Now, as the text from my mother-in-law makes clear, this is a bit less than precise recipe. You kind of have to know a bit how to make it and what it’s supposed to taste like to make it work. But with that introduction, here goes …
In a large stockpot heat olive oil over medium heat. Stir in chopped onion. Sauté until onion is transparent. Stir in chopped garlic and chopped green pepper. Sauté. Add 1 head cabbage – chopped. Stir and cook until soft. Add spices – I use primarily turmeric and paprika. Add diced carrots and a small amount of chopped potatoes. Stir to combine. Sauté until tender. When soft, stir in stewed tomatoes – diced. Add chicken stock to the pot (or, water mixed with several spoons of Osem Consommé Instant Soup Mix – the “All Natural Ingredients” one.) My mother often added meat, but I prefer the meatless version. Bring to boil, then reduce heat and simmer on low heat for up to 2 hours. Add fresh lemon juice and a little bit of agave. Keep on tasting to adjust seasoning. Add lots of dill. Enjoy!
Just remember: This is an “a little bit of this and a little bit of that” recipe. I never measure quantities, but rather go by the size of the pot. You can add ingredients, eliminate ingredients, choose spices you like, in my mother’s words: “Improvise…” (I cannot believe that I am giving out recipes on Facebook. My mother would have qvelled…)
