This robust yet simple, small-batch vegetarian stew was invented from pantry staples while I was house and husky-sitting for dear friends just south of Denali Park a couple of winters ago. It’s a rustic, two-step recipe that starts in the oven, where you add depth to the flavor of a simple can of tomatoes with a bit of garlic and a few pantry-friendly herbs. Next, it simmers away on the stovetop with three more Northern kitchen staples: canned beans, a potato, and the humble yet requisite cabbage, where it all comes together to answer the call of comfort on a chilly still-winter day.