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

  • 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

  • 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.