Kohlrabi and Chicken Stew

  • 3-4 lb. Chicken
  • 2 lb. kohlrabi/broccoli stems
  • 3/4 lb. Carrots
  • 4 Tb butter
  • 4 cups sliced onions
  • 1 cup peeled, chopped tomatoes
  • 2 tsp salt
  • 1 tsp black pepper
  • pinch saffron threads
  • 1/4 tsp turmeric
  • 1/2 tsp cinnamon
  • 2 tsp ground coriander
  • 1 quart chicken broth or water
  • 4 sprigs parsley
  • 1/2 small cabbage

Cut chicken into serving pieces. Peel kohlrabis and/or broccoli stems; cut larger ones into 1-inch chunks. Cut cabbage into 1/4-inch strips. Peel carrots and slice diagonally into 1/2-inch thick pieces.

In a large saucepan, heat the butter and sauté the onions, tomatoes, salt and spices for 4-5 minutes. Add the chicken and cook for 5 minutes. Add the broth or water and parsley. Bring the broth to a boil, reduce heat, cover and simmer for 20 minutes. Add the kohlrabis and carrots, cover, and simmer for 10 minutes. Finally, add the cabbage and simmer, uncovered, 10 minutes longer or until all the vegetables are completely tender.

Adapted from The Victory Garden Cookbook by Marian Morash

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