This cheese-topped vegetable stew gets a winning twist from the carrot dumplings on top. It makes a great vegetarian meal.

Source: Midwest Living

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Recipe Summary

prep:
50 mins
cook:
12 mins
total:
1 hr 2 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch oven or kettle, cook sliced carrots, onions, and celery, covered, in oil about 5 minutes or until tender, stirring occasionally. Stir in the 3 cups water, the potatoes, tomatoes, vegetable bouillon cubes, garlic, and pepper. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until potatoes are almost tender.

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  • In a screw-top jar, combine flour and the 1/2 cup cold water; cover and shake until well combined. Stir into vegetable mixture. Cook and stir until thickened and bubbly. Cover and keep hot.

  • Prepare Carrot Dumplings (see recipe below).

  • Gently stir cabbage and peas into vegetable stew. Drop dumplings from a tablespoon into 8 large mounds on top of hot stew. Cover and simmer for about 12 minutes or until a toothpick inserted into dumplings comes out clean.

  • To serve, sprinkle each serving with cheese. Makes 8 servings.

Nutrition Facts

328 calories; fat 22g; cholesterol 105mg; carbohydrates 55g; insoluble fiber 3g; protein 12g; vitamin a 3304.1IU; vitamin c 11.2mg; sodium 921mg; calcium 40.4mg; iron 2.2mg.
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