Ghiuvetch

I've been using this recipe for years.  Originally, I got it from Readers Digest.  I've since learned that there is a traditional Bulgarian beef/meat or vegetable stew called gyuvetch, and I'm guessing this is some version of that.  I've modified my recipe to remove the soy and dairy - you can use soy sauce instead of the coconut aminos.  Coconut aminos is a good substitute for soy sauce - I get mine at Elbert's.  And ghiuvetch is usually served with either plain yogurt or sour cream, but I don't eat those because of the dairy.  Technically, paprika is in the nightshade family and I should avoid it, but it is pretty essential to this recipe and I include it.  It could be left out and added black pepper used instead.  This is one of those recipes that is good freshly cooked, but even better the next day.

INGREDIENTS

2 tsp extra virgin olive oil

1 medium onion, finely chopped

4 stalks celery, sliced diagonally

1 Tbsp grated horseradish

1 Tbsp paprika

1 pound frozen corn

1 cup coarsely chopped walnuts

1 tsp dill weed

2/3 cups vegetable stock

2 1/2 cups shredded red cabbage

Coconut aminos

Freshly ground black pepper

COOKING INSTRUCTIONS

Heat oil in large saucepan and gently sauté onions until soft, about 4-5 minutes.

Add celery, horseradish, and paprika.  Cook 2-3 minutes.

Stir in corn, walnuts, dill, and stock.  Cover and simmer 10 minutes.

Add red cabbage and cook additional 10-15 minutes.

Season with coconut aminos (or soy sauce if tolerate) and pepper.

Serve hot (garnished with plain yogurt or sour cream if tolerate)

Nutritional information: 6 servings, per serving = 230.8 calories, 15.6 g fat, 0 mg cholesterol, 136.9 mg sodium, 22.4 g carbs, 5.1 g dietary fiber, 6.2 g protein