Delicious young cabbage hunter's stew: A summer sensation

My grandmother served me young cabbage hunter's stew, my mother cooked it, and now I prepare it for my loved ones. A large pot lasts for several days because hunter's stew only get better when reheated, but in my home, it disappears much faster—everyone loves it. It is filling, traditional, and very simple.

Simple and quick young cabbage hunter's stew is the perfect way to use seasonal vegetables. Combined with potatoes and dill, it becomes a delicious idea for a summer lunch.

When choosing cabbage for the dish, I always pay attention to its core. The lighter the core, the younger and more tender the cabbage will be. I avoid cabbage with a brown or yellow core. That’s a sign that the vegetable is old and may not be as tasty.

Ingredients:

• 10 ounces smoked bacon,
• 1 onion,
• 1 carrot,
• 4 cloves of garlic,
• 2 ounces tomato paste,
• 2 pounds young cabbage,
• 14 ounces broth,
• 1 tablespoon sugar,
• 1 teaspoon pepper,
• salt to taste,
• dill.

Roux:

• 3 tablespoons butter,
• 3 tablespoons all-purpose flour.

Preparation method:

Step 1. Wash and chop the young cabbage.

Step 2. Cut the smoked bacon into cubes and toss it into a pan. Add the diced onion and grated carrot when the fat renders and the bacon turns crispy. Sauté for a while, then add minced garlic and tomato paste. Mix thoroughly and transfer to a large pot.

Step 3. Add the chopped cabbage to the pot and pour in the hot broth—season with sugar, salt, and pepper. Simmer covered for 20 minutes.

Step 4. Prepare the roux with flour and butter in a pan. Add it to the simmered cabbage and mix well.

Step 5. At the end of cooking, add chopped dill and mix. Serve the young cabbage stew with boiled young potatoes and an extra portion of dill. Enjoy!