Brown stew & cabbage

Yield: 6 Servings

Measure Ingredient
\N \N Container Basic Brown Stew,
\N \N Thawed
1 teaspoon Dried leaf thyme
\N \N Small bay leaf, crumbled
12 xes Small new potatoes or
\N \N 6 medium cut in half
\N \N Medium cabbage, about
\N \N 1 1/2 lbs, coarsely shredded
½ teaspoon Salt
¼ teaspoon Black pepper
2 tablespoons Cornstarch
¼ cup Cold water
\N \N Chopped parsely

COMMENTS: The combination of vegetables makes plain stew extraordinary. Put stew in a Dutch oven with thyme and bayleaf. Bring to a boil. Add potatoes, reduce heat, cover and cook gently 30 minutes. Add cabbage, salt and pepper, cover and simmer 10 minutes.

Taste stew and adjust seasoning. Stir cornstarch with water until smooth. Bring stew to boil, push meat and vegetables to one side as much as possible and gradually stir cornstarch mixture into liquid.

Stir until boiling, slightly thicken and clear. Serve immediately sprinkled with parsely.

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