Cooking day again. Today I went for the “Transylvanian Stockpot” recipe, from page 44 of our current working manual.
- 6 oz. bacon.
- One onion, three cloves garlic.
- Paprika, black pepper, bay leaves and a cinnamon stick.
- 28 oz. can tomatoes.
- 3 cups chicken broth.
- Golden raisins.
- Kielbasa sausage.
For whatever reason, Whole Foods didn’t have any golden raisins anywhere, and only had giant buckets of Thompson raisins. So, I went instead for some white figs, which worked great.
Cooking took a while, but was simple. Cook the bacon in a pot until the fat renders, and it starts to crisp. Add onion and garlic, and cook until the onion becomes transparent. Add chopped cabbage, paprika, pepper, cook briefly. Add tomatoes, broth, figs, cinnamon and bay leaves, and simmer for 45 minutes. Add sliced kielbasa and cook until the sausage is heated.
It’s good. Spicy, and a nice sweetness from the figs and the paprika. Nice and meaty with the bacon and the sausage. It also made a lot, meaning I’ll eat off of this one pot for at least three days. It took a while, but thankfully most of it was on autopilot, just waiting for the ingredients to simmer. These old-world recipes that feature vegetables like cabbage that have been cooked beyond any recognition as a vegetable aren’t my favorite, since I love the taste and texture of fresh, perfectly cooked vegetables, but it worked here as a good filler.
I’m enjoying these epically fragrant dishes!
★ ★ ★ ★ – (4/5)