BROOMFIELD, Colo. — Colorado harvests more than 1,300 acres of cabbage every year. Cabbage relatives include broccoli and cauliflower, and there are more than 400 varieties of cabbage in the world. Choose cabbage heads with compact leaves that are heavy for their size. Cabbage is very low in sodium and high in Vitamin C. Look for Colorado cabbage at your local grocery store, farmers’ market or at restaurants across the state.
Each month the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown in the state.
Fall Vegetable Stew
Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC and Ace Hardware Grill Expert
4 Tbsp. Olive Oil
6 Ribs Celery, diced
2 Carrots, diced
1 Small Red Onion, diced
1 Zucchini, diced
1 Yellow Squash, diced
1 Red Bell Pepper, diced
1 Yukon Gold Potato, diced
2 Tbsp. Garlic, chopped
3 Bay Leaves
1 Tbsp. Dried Chervil
1 Tbsp. Celery Seed
1½ Tbsp. Caraway Seed
4 Cups Cabbage, shredded
24 oz. Tomato Puree
2 Quarts Chicken Stock
Kosher or Sea Salt and White Pepper to taste
Heat a sauté pan and add the olive oil. Sauté the carrots, celery, onions and peppers until lightly browned then add the zucchini, yellow squash, garlic and potatoes and sauté for about 5 minutes. Add the herbs, seasonings and cabbage, then add the stock, tomato puree and season to taste. Bring to a boil and reduce to a simmer. Simmer for about 30 minutes or until potatoes are fork tender. Garnish with julienned cabbage and Pecorino Romano cheese.
Enjoy with a glass of Colorado wine such as Nebbiolo from Red Fox Cellars in Palisade, Colorado. This wine is part of the 2019 Colorado Governor’s Cup Collection, which includes wines that best represent Colorado’s wine industry as selected by a panel of national and Colorado wine professionals.
Visit www.coloradoproud.org for a complete list of recipes.
— Colorado Department of Agriculture
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