Ingredients
- 1 large onion, chopped
- 3 ribs celery, chopped
- 2 to 3 cloves garlic, minced
- 1/2 head cabbage, chopped
- 4 carrots, sliced
- 1 to 1-1/2 pounds potatoes, cut in large dice
- 1/3 cup pearled barley (optional or substitute with gluten-free grain)
- 1 bay leaf
- 1 teaspoon thyme
- 1/2 teaspoon caraway seeds (optional)
- 1/2 teaspoon rosemary, crushed
- 1/2 teaspoon freshly ground black pepper
- 6-8 cups vegetable broth
- 3 cups cooked great northern beans (2 cans, drained)
- 1 14 1/2-ounce can diced tomatoes (optional)
- 1 tablespoon chopped parsley
- salt to taste
Crockpot Instructions:
1. Place the vegetables, seasonings, and barley into a large (at least 5 quart) slow cooker.
2. Add enough vegetable broth to just cover the vegetables (start with 6 cups)
3. Cover and cook on low heat for 7 hours.
4. Add beans, tomatoes, and salt to taste.
5. Cover and cook for another hour.
Stovetop Instructions:
1. Place onion, celery, garlic, cabbage, carrots, potatoes, bay leaf, thyme, caraway seeds, rosemary, black pepper, barley, and broth into a large stockpot.
2. Cover and simmer until vegetables are tender, about 45 minutes.
3. Add beans, diced tomatoes, and salt.
4. Simmer uncovered for at least 15 minutes before serving.
I made this dish without the beans or tomatoes and it was delicious.
Recipe originally posted at http://blog.fatfreevegan.com/2009/03/irish-white-bean-and-cabbage-stew.html
