Vegetable Hot Pot

Female Cookbook Volume 22, p. 59

200g [about 1 cup] cauliflower, cut into florets

1 onion, quartered

2 sticks of celery, sliced

1 carrot, sliced

1 green pepper, cut into bite-size pieces

¼ of a head of cabbage, torn into bite-size pieces

2 tomatoes, quartered

1 can button mushrooms

1 clove garlic, chopped

1 bay leaf

2 tsp soy sauce

1 tsp Worcestershire sauce

¼ tsp salt

Cooking with friends who used to work at Papa John's means that your veggies get chopped REALLY fast. 

We decided that fresh mushrooms sounded much, much more appetizing than the ones in a can.

Voila! All chippity-chopped.

Heat 2 tablespoons of oil in a wok. Brown the garlic and pour in ½ litres of water. Bring to boil.

Roughly 2 cups of water, that is.

Add the cauliflower, celery, carrots and bay leaf. 

Delicates.

Simmer for 10 minutes, then add the cabbage and onion. 

Less delicate!

So it's time for some stirring.

Simmer for another 10 minutes before adding the green peppers. Keep the hot pot simmering for another 5 minutes. Add the button mushrooms and tomatoes. Add the seasoning and continue to simmer until all the vegetables are adequately soft (depending on how soft you like them). 

Flavors blended? Check.

Serve immediately.

Served with a store-bought roll. Because you really will be hungry an hour later if all you eat is vegetables.

My Rating: 3/5 "I've had more flavorful hot pots, but I loved the consistency of this one - the veggies were still nice and chew-able. Sop up the leftover broth with some bread, because it's tasty even by itself."