Pastrami and Cabbage Stew
with carrots / potatoes
This hearty stew delivers the comforting flavors of slow-cooked corned beef and cabbage in a fraction of the time. An unexpected ingredient, deli pastrami, brings substance and flavor without a lengthy cooking time.
Smarts: Soup is mostly water, so remember to taste and season it with salt multiple times throughout cooking. Sauteeing the vegetables until nicely browned will also build flavor.
Ingredients
- Carrots - 12 oz , peeled and chopped
- Onions, medium and red - 1/2 , chopped
- Garlic - 2 cloves , chopped
- Cabbage, green - 12 oz , chopped (about 1/2 head ~ 12 oz; sub coleslaw mix)
- Pastrami, deli-sliced - 8 oz , chopped into bite-sized pieces (sub corned beef or ham)
- Potatoes, Yukon gold - 1 lb , peeled (or not) and cubed (sub russet potatoes)
- Parsley, fresh - 3 Tbsp , chopped
- Butter - 2 Tbsp
- Bay leaves - 2
- Dill, dried - 1 tsp
- Coriander, ground - 1/2 tsp
- Mustard, Dijon - 1 tsp
- Stock, any type - 6 cups
- Vinegar, apple cider - 1 Tbsp
- Bread, any crusty variety - 6 oz , for serving
- Yogurt, plain or Greek (opt) - 1/3 cup , for serving
Prep
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Carrots / Onions / Garlic / Cabbage - Prep as directed. Store carrots, onions, and garlic together in one container. Store cabbage in its own separate container. (Can be done up to 5 days ahead)
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Pastrami - Prep as directed. (Can be done up to 3 days ahead)
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Make
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Heat a large pot or Dutch oven over medium heat and add butter. When butter is melted and bubbly, add carrots, onions, and garlic along with a pinch of salt and saute until beginning to soften, 3 to 4 minutes.
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Add cabbage and another pinch of salt and continue to cook until cabbage is wilted but still crisp-tender, about 3 minutes. Stir in bay leaves, dill, and coriander and cook for about 1 minute more.
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Add potatoes, mustard, and stock and bring to a simmer. Reduce heat to low and simmer, covered, until vegetables are tender, ~15 minutes.
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Stir in pastrami and continue to simmer very gently until heated through (be careful not to boil the pastrami, as this can make it tough), ~1 to 2 minutes more.
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Remove from heat and stir in vinegar. Taste and season with some salt and pepper.
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Warm bread according to package directions.
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Ladle soup into bowls and top with chopped parsley and a dollop of yogurt (if using). Enjoy soup with warm bread on the side.
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