Winter's Warmth: A Hearty Cabbage and Leek Stew
What Started it all:
Cabbage, Leek, nuts (almonds, walnuts), pressure cooker
As the days grow shorter and the nights grow colder, there's no better way to warm the soul than with a rich and comforting stew. This vegan delight is a perfect remedy for a chilly winter's evening.
Ingredients
- 1 large head of cabbage, thinly sliced
- 2 medium leeks, cleaned and sliced
- 1 cup of almonds
- 1/2 cup of walnuts
- 2 tablespoons of olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of dried thyme
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4 cups of vegetable broth
- 1 cup of water
- 1 tablespoon of apple cider vinegar
Instructions
- Preheat the pressure cooker to 'saute' mode and add the olive oil. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
- Add the sliced leeks and cook until they begin to soften, about 5 minutes.
- Add the sliced cabbage, almonds, walnuts, thyme, salt, and pepper. Stir to combine.
- Add the vegetable broth, water, and apple cider vinegar. Stir to combine.
- Close the pressure cooker lid and set the valve to 'sealing'. Cook on 'manual' mode for 10 minutes at high pressure.
- Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
- Serve hot, garnished with chopped fresh herbs if desired.
This hearty stew is the perfect comfort food for a cold winter's night. The combination of tender cabbage and leeks, with the crunch of nuts and the depth of thyme, is a true delight. So gather 'round the table and indulge in this warming, nourishing stew.