Recipe Review from 12/1/09

It was my intent to have two recipes for review this week, but only one got made. I ended up doing a splurge purchase of rotisserie chicken, boxed stuffing and a jar of gravy one night. Such is the power of grocery shopping when you are really really hungry!

I made this one pretty much as written subbing venison kielbasa for regular. Much to my surprise, this came out a bit on the spicy side - maybe 'tangy' would be a better word than spicy. It made enough for about 4-5 lunches for me, with cheese and crackers along side. I would make this again.

Parkey Stew (Penzeys Dec 2009 catalog)
1 TB olive oil
4 carrots, thinly sliced
3 leeks, thinly sliced
2 garlic cloves, minced
16 oz chicken broth
1 15 oz can crushed tomatoes
1 small head cabbage, roughly chopped
1 lb kielbasa, sliced
1 tsp caraway seed (optional)
1 tsp marjoram (optional)
1/2 tsp salt
1/2 tsp pepper (or to taste)

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 two minutes. Add the broth, tomatoes, cabbage and keilbasa 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.