Ghivetch Vegetable Stew: Recipe #148

We had a lot of cabbage in our farm box this past week, so we improvised this healing stew based on the flavors of a Romanian vegetable stew called ghivetch. It reminded us of ratatouille, but with winter veggies instead of summer ones. So good!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($6.50 total for a large pot)

2 tbsp olive oil – $0.20
1 onion, chopped – $0.50
2 potatoes, cubed – $0.40
4 carrots, sliced – $0.20
1 tbsp dill – $0.70
1 tsp paprika – $0.28
1 cabbage, shredded – $2.49
1 can diced tomatoes – $0.67
2 cups chicken stock – $1.00
Salt and pepper to taste

Directions for Ghivetch

1. In a large pot, heat the olive oil over medium high heat. Add the onion and cook for 5 minutes, stirring frequently, until the onion starts to get soft. Add the potatoes and carrots, then the dill, paprika, salt and pepper. Mix well and cook for 3 more minutes to combine the flavors.

2. Add the cabbage, chicken stock, and diced tomatoes, and mix well. Turn the heat down to medium, cover the pot, and let it simmer for about 20-30 minutes until the cabbage has turned yellow and gotten nice and soft. Taste for seasonings and adjust as needed.

3. Serve your ghivetch in individual bowls, with your favorite nuts as a garnish. Help yourself to second and third helpings if you like, since it’s all vegetables!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness:  2 = decent meal
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish (no protein)
  • TOTAL: 16/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

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