A simple, warming stew that can go straight into a slow-cooker, shown here with a gluten free soda bread bun. This recipe easily doubles (if you have a slow-cooker to suit).
3 large portobello mushrooms (about 3 cups), stemmed,
1 1/2″ dice
2 cups packed shredded green cabbage (I use coleslaw mix)
2 cups potatoes, 3/4″ dice (I use quartered grelots)
1 cup carrots, 1″ segments (I use purple)
1 cup scallions, minced, 3″ – 4″ green reserved for garnish
2 cups vegetable stock
1/2t coarse sea salt
2T cooking oil (I use olive oil for this)
1 ‘sprig’ dried kombu (about 1″)
2T tomato passata (or puree)
2T fresh garlic, minced
2T tapioca flour dissolved in 2T water
Coarse sea salt and black pepper to taste
Optional: A tablespoon smoked paprika, some chopped green kale toward the end, black olives, red chili flakes, curry powder and other ingredients will give the stew some additional colour, flavour, and nutrition. You can substitute arrowroot for the tapioca, or even cornstarch if
your slow-cooker provides enough heat. Or you can add 2T wheat flour dissolved in the stock at the beginning for something more traditional. Soda bread, buns, pita, and other breads make a nice accompaniment.
Add all of the ingredients up to but not including the tapioca flour to a slow-cooker. Cook until the potatoes and carrots are fork tender. Expect 4-6 hours on high or longer on low. Note, the size and power of the slow-cooker will produce variation in the time to cook the dish. Adjust the temperature and time expectations based on yours.
When the potatoes and carrots are ready, remove the kombu. Add the tapioca flour mixture and stir to distribute. Return to heat for another 10 – 20 minutes or so, stirring periodically until the tapioca has thickened. Once the tapioca has thickened, season to taste, ladle out, garnish with scallions and serve.