Tuesday, 16 July 2013

Mushroom & cabbage stew

One problem with wartime food is that it's usually not very pleasing to the eye. It makes for rather bad food blogging, because clearly, who gets inspired by brown stew and potatoes? Not the most aesthetic food, obviously, but there you are. Better brown stew with Churchill today than humble pie with You-know-who tomorrow!

This was a stew made with things I already had at home and it's really more winter food than summer-y, but since I made it on a glum and rainy day, I didn't mind.

Serves 4

  • 2 small or one large onion
  • A hefty piece of cabbage
  • Plenty of dried mushrooms
  • Meat or vegetable stock
  • 1 tsp cooking fat (I used olive oil)
  • 1 tsp butter
  • 1 + 1 tbsp flour
  • salt, pepper, hot water

Start by heating water and pouring it over the mushrooms, taking care to let them stand and swell for about an hour. Drain the mushrooms, but save the water – it'll make a lovely base for your stew.

Chop the onions and the cabbage. Heat the fat (but not the butter) and let the onions soften and get a little golden. Add the cabbage and let it simmer until the cabbage is starting to soften and look a little golden too.

Mix the butter and the flour, and add it to the pan. Sprinkle the second tbsp of flour over the vegetables and stir. Add the water from the mushrooms and as much stock as you need to get a nice stew-like look to it. Finally, add the mushrooms.

Stir and let it simmer until the cabbage is soft and the stew has thickened a little. Taste with salt and pepper and serve with potatoes and some fresh vegetables (if you have them).

This recipe uses very little rationed ingredients – only the fats, actually, but it's really tasty and plenty filling!

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