I admit, I miss Barovian cuisine, and I never thought that I would say that. It’s the simplicity of it all. When you get into the more noble and ingredient-rich areas, it becomes less about making cheap ingredients good, and more about how many expensive ingredients one can force into a pot. Those ingredients rarely work well together, so simplicity is often best. Trying to get an noble to eat cabbage is a rough deal…
- 4 cups vegetable stock
- ½ head of cabbage, chopped fine
- ½ cup chopped carrots
- ½ cup shucked green peas
- 2 mined garlic cloves
- 2 tomatoes, diced fine
- 2 tbsp tomato paste
- ½ cup of diced onion
- 3 tbsp basil
- ½ tsp oregano
- 2 tbsp lemon juice, freshly squeezed
- 1 tsp salt
- 2 tsp black pepper
In a pan, cook onion, garlic, oregano, and the tomato paste with salt, five minutes, until the onion changes color. Add in the diced tomatoes and cut fresh basil and cook for an additional two minutes, stirring frequently.
Add cabbage, carrots, peas, broth, and pepper, and boil. Once it’s bubbling, reduce to a simmer and cook for fifteen minutes.
Remove from heat, add in the lemon and parsley, and serve.