Menu Enter a recipe name, ingredient, keyword...

Parkey Stew


Penzey's Recipe

Google Ads
Rate this recipe 3.8/5 (4 Votes)
Parkey Stew 0 Picture


  • 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


Servings 8


Step 1

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.


Review this recipe