Gambotta

By Tingrin3

Ingredients

• Ingredients
• U.S. Metric Conversion chart
• 4 4 4 tablespoon(s) olive oil, plus more for serving
• 2 2 2 large onions, roughly chopped
• 4 4 1/4-inch ounce(s) pepperoni, cut into 1/4-inch pieces
• 4 4 4 clove(s) garlic, roughly chopped
• 3 3 2-inch large carrots, cut into 2-inch pieces
• 1/2 1/2 1 1/2 1-inch medium (about 1 1/2 pounds) head cabbage, cored and cut into 1-inch wedges, then halved crosswise
• Kosher salt
• Pepper
• 1 1/2 1 1/2 1/2 pound(s) tomatoes, roughly chopped
• 2 2 12 1-inch medium (about 12 ounces) zucchini, cut into 1-inch pieces
• 1/2 1/2 1/2 pound(s) green beans, trimmed
• 3 3 1 medium (about 1 pound) red potatoes
• Directions
• 1 1.Heat 1 8 to 10 to a large heavy pot over medium heat. Add the onions, pepperoni, and garlic and cook, stirring occasionally, until golden, 8 to 10 minutes. Transfer the onion mixture to a bowl.
• 4 4.Fold 3 the potatoes into the vegetable stew and cook until heated through, about 3 minutes. Drizzle with additional oil and serve with crusty bread, if desired.
• 1 1 1 Star
• 2 2 2 Stars
• 3 3 3 Stars
• 4 4 4 Stars
• 5 5 5 Stars
• Ingredients
• U.S. Metric Conversion chart
• 4 4 4 tablespoon(s) olive oil, plus more for serving
• 2 2 2 large onions, roughly chopped
• 4 4 1/4-inch ounce(s) pepperoni, cut into 1/4-inch pieces
• 4 4 4 clove(s) garlic, roughly chopped
• 3 3 2-inch large carrots, cut into 2-inch pieces
• 1/2 1/2 1 1/2 1-inch medium (about 1 1/2 pounds) head cabbage, cored and cut into 1-inch wedges, then halved crosswise
• Kosher salt
• Pepper
• 1 1/2 1 1/2 1/2 pound(s) tomatoes, roughly chopped
• 2 2 12 1-inch medium (about 12 ounces) zucchini, cut into 1-inch pieces
• 1/2 1/2 1/2 pound(s) green beans, trimmed
• 3 3 1 medium (about 1 pound) red potatoes
• Directions
• 1 1.Heat 1 8 to 10 to a large heavy pot over medium heat. Add the onions, pepperoni, and garlic and cook, stirring occasionally, until golden, 8 to 10 minutes. Transfer the onion mixture to a bowl.
• 4 4.Fold 3 the potatoes into the vegetable stew and cook until heated through, about 3 minutes. Drizzle with additional oil and serve with crusty bread, if desired.
• 1 1 1 Star
• 2 2 2 Stars
• 3 3 3 Stars
• 4 4 4 Stars
• 5 5 5 Stars
• Ingredients
• U.S. Metric Conversion chart
• 4 4 4 tablespoon(s) olive oil, plus more for serving
• 2 2 2 large onions, roughly chopped
• 4 4 1/4-inch ounce(s) pepperoni, cut into 1/4-inch pieces
• 4 4 4 clove(s) garlic, roughly chopped
• 3 3 2-inch large carrots, cut into 2-inch pieces
• 1/2 1/2 1 1/2 1-inch medium (about 1 1/2 pounds) head cabbage, cored and cut into 1-inch wedges, then halved crosswise
• Kosher salt
• Pepper
• 1 1/2 1 1/2 1/2 pound(s) tomatoes, roughly chopped
• 2 2 12 1-inch medium (about 12 ounces) zucchini, cut into 1-inch pieces
• 1/2 1/2 1/2 pound(s) green beans, trimmed
• 3 3 1 medium (about 1 pound) red potatoes
• Directions
• 1 1.Heat 1 8 to 10 to a large heavy pot over medium heat. Add the onions, pepperoni, and garlic and cook, stirring occasionally, until golden, 8 to 10 minutes. Transfer the onion mixture to a bowl.
• 4 4.Fold 3 the potatoes into the vegetable stew and cook until heated through, about 3 minutes. Drizzle with additional oil and serve with crusty bread, if desired.
• 1 1 1 Star
• 2 2 2 Stars
• 3 3 3 Stars
• 4 4 4 Stars
• 5 5 5 Stars
• Ingredients
• 4 4 4 tablespoon(s) olive oil, plus more for serving
• 2 2 2 large onions, roughly chopped
• 4 4 1/4-inch ounce(s) pepperoni, cut into 1/4-inch pieces
• 4 4 4 clove(s) garlic, roughly chopped
• 3 3 2-inch large carrots, cut into 2-inch pieces
• 1/2 1/2 1 1/2 1-inch (about 1 1/2 pounds) head cabbage, cored and cut into 1-inch wedges, then halved crosswise
• Kosher salt
• Pepper
• 1 1/2 1 1/2 1/2 pound(s) tomatoes, roughly chopped
• 2 2 12 1-inch medium (about 12 ounces) zucchini, cut into 1-inch pieces
• 1/2 1/2 1/2 pound(s) green beans, trimmed
• 3 3 1 medium (about 1 pound) red potatoes

Preparation

Step 1

Directions
Heat 1 tablespoon oil in a large heavy pot over medium heat. Add the onions, pepperoni, and garlic and cook, stirring occasionally, until golden, 8 to 10 minutes. Transfer the onion mixture to a bowl.
Add the remaining 3 tablespoons oil to the pot and heat over medium-low heat. Add the carrots, cabbage, 3/4 teaspoon salt, and 1/2 teaspoon pepper, and toss to combine. Top with the tomatoes, then the zucchini and beans. Scatter the onion mixture over the top. Partially cover and cook until the vegetables are tender, 45 to 55 minutes.
Meanwhile,place the potatoes in a medium pot, add enough cold water to cover, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until just tender, 18 to 20 minutes. Drain and when cool enough to handle, cut the potatoes into 1 1/2-inch pieces.
Fold the potatoes into the vegetable stew and cook until heated through, about 3 minutes. Drizzle with additional oil and serve with crusty bread, if desired.