Transylvania Stew
=================

This stew is named after the Transylvania region, inspired by Romanian and
Hungarian cooking traditions. The generous amount of garlic (a whole head!)
also evokes the vampire-warding folklore of the region.

Fills a 4-quart slow cooker, makes approximately 6-8 servings.
Serve over rice.

Ingredients
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* 1 can (28 oz) crushed tomatoes
* 2-3 tablespoons tomato paste
* 1/2 cup vegetable broth (optional -- can omit if you prefer thicker results)
* 3-4 medium carrots, sliced into coins or half-moons
* 2-3 medium carrots, grated
* 1 large onion (or 2 medium), diced
* 1 head of garlic, cloves peeled and left whole
* 12-16 oz cremini or baby bella mushrooms, quartered
* Half a medium head of cabbage, grated
* 2 packs Impossible hot dogs (8 links total), sliced into 1/2-inch rounds
* 1.5-2 tablespoons smoked paprika
* 1/2 teaspoon black pepper
* 1 teaspoon salt (adjust to taste at the end)
* Oil for browning

Preparation
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* Heat a thin layer of oil in a skillet over medium-high heat.
  Brown the hot dog rounds in batches, turning once, until they
  develop color on both sides -- about 2-3 minutes per batch. Set aside.
* Layer the carrots (both sliced and grated), onion, garlic cloves, mushrooms,
  and cabbage in the slow cooker. Distribute the browned hot dog rounds throughout.
* Stir together the crushed tomatoes, tomato paste, broth (if using),
  smoked paprika, black pepper, and salt. Pour over everything in the
  slow cooker.
* Cook on low for 6-8 hours or high for 3-4 hours.
* Taste and adjust salt before serving.