ever happy am i to be sharing with you a culmination of spirit and passion this evening. you see, laura’s cookbook is very close on the heels of a day this week, and it is not to be missed! the first mess cookbook is a beautiful extension of her blog, offering a brilliantly cultivated approach to plant based cooking – and deeply it shines with her warmth and enthusiasm. long have i admired laura’s poetic combination of flavor and function. intelligently, and with a great demonstration of experience, she effortlessly marries true cooking and creativity with plant-based food. it is this very type of union that has been the most inspiring for me in my own kitchen: the very perspective that plant-based food can be widely appealing, and genuinely, soul-coaxingly delicious.
immediately i found myself magnetized to the section on soup – and there, among a cascading sea of diamonds, was a deeply attractive answer to my obnoxious winter blues: sweet and sour cabbage stew with rosemary. this recipe i share with you today – a deeply delicious companion to our slowly fleeting days of cold: red cabbage steeped until tender, and punctuated with savory cumin, caraway and rosemary. sweet notes from an apple, and a sour hint of vinegar, and i found myself enveloped in a newly inspired headspace. often i find perspective to be everything. and once more, may i relate, that this cookbook is just that – a genuine and enticing celebration of seasonality, produce, abundance, health, and love.
so without further ado, do yourself two favors, and one thing for me:
a) make this soup
c) giveaway: if you’d like to win a copy of this sexy seasonal recipe plant poetry comment below with your absolute favorite soup. maybe it’s one that’s been helping you get through this wicked winter. i’ll choose a winner at random in one week from now (make sure to include your email when submitting your comment), and get a copy to you this month! offer open to US and Canada.
- a piece of cheesecloth or a loose-leaf tea infuser
- 1 tablespoon (15mL) virgin olive oil
- 1 large yellow onion, small dice
- 1 medium carrot, small dice
- 1 medium sweet apple, peeled and chopped
- 1½ teaspoons (7 mL) minced fresh rosemary (nearly 2 sprigs)
- 1 teaspoon (5 mL) cumin seeds
- 1 teaspoon (5 mL) caraway seeds
- 1 teaspoon (5 mL) smoked paprika
- ¼ teaspoon (1 mL) ground nutmeg
- 1 small red cabbage, finely shredded (about 4 to 5 cups/1 to 1.25 L shredded cabbage)
- 3 tablespoons (45 mL) apple cider vinegar
- 2 tablespoons (30 mL) pure maple syrup
- 4 cups (1 L) vegetable stock
- 5 whole cloves
- 1 bay leaf
- salt and pepper, to taste
- chopped fresh flat-leaf parsley OR fresh dill, for serving
- heat the olive oil in a large pot over medium heat. add the onions, carrots, and apple, and saute until the onions are quite soft and translucent, about 4 minutes.
- add the rosemary, cumin seeds, caraway seeds, smoked paprika, and nutmeg, and stir. keep stirring until the spices are quite fragrant, about 30 seconds. add the cabbage and stir to combine.
- add the apple cider vinegar and maple syrup, and stir. scrape any browned bits from the bottom of the pot. pour in the vegetable stock and stir.
- in a piece of cheesecloth or a loose-leaf tea infuser, secure the whole cloves and bay leaf. drop the sachet into the pot, and submerge it with your spoon. season the stew with salt and pepper.
- bring to a boil. lower the heat to a simmer and cook the stew, covered, for 45 minutes or until the cabbage is very tender.
- serve the stew hot with chopped parsley or dill.