Parkey Stew

Penzey's Recipe

Parkey Stew
Parkey Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 3

    tbsp olive oil

  • 4

    carrots, peeled, ends removed and thinly sliced

  • 3

    leeks, thinly sliced, both ends removed

  • 2

    cloves garlic, minced (or 1/2 tsp minced garlic soaked in 2 tsp water for 5 minutes)

  • 16

    oz chicken broth (2 cups water with 1 1/2 tsp chicken soup base)

  • 1-15 oz can crushed tomatoes

  • 1

    small head cabbage, roughly chopped

  • 1

    lb kielbasa, sliced

  • 1

    tsp caraway seeds (optional)

  • 1/2

    tsp marjoram (optional)

  • 1/2 -1

    tsp salt

  • 1/2-1

    tsp Penzey's freshly ground peppper

Directions

In a large pot, heat the olive oil over medium heat. Add the carrots and leeks to the pot. Cook until tender, stirring frequently, about 10 minutes. Add the garlic and cook for 2 minutes. Add the borth, tomatoes, cabbage and kielbasa to the pot, along with caraway and marjoram if using. Simmer until the stew is hot and the cabbage is tender, 20-30 minutes. Season with salt and pepper to taste.

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