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Hearty Irish-Style Cabbage, Potato, and Carrot Root Stew
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Course Soup
Cuisine Irish
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 medium carrots, peeled and sliced
  • 4 medium potatoes, peeled and cubed
  • 1/2 medium head green cabbage, chopped
  • 4 cups vegetable broth
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens.
  • Add the sliced carrots and cubed potatoes. Stir to coat them in the oil and cook for a few minutes.
  • Stir in the chopped cabbage. Cook until the cabbage starts to wilt.
  • Pour in the vegetable broth. Add the dried thyme and bay leaves. Season with salt and black pepper.
  • Bring the mixture to a simmer. Cover the pot and cook for 25 minutes until the potatoes and carrots are tender.
  • Remove the bay leaves. Sprinkle with chopped fresh parsley before serving.

Notes

Cut the potatoes into even cubes so they cook at the same rate as the carrots. Leftovers thicken the next day, so add a splash of broth when reheating. Skip the parsley if you do not have it on hand.
Course: Soup
Cuisine: Irish
Equipment: Large pot, Cutting board, Knife