Friday, November 25, 2016

Vegan Cabbage Stew

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

No comments:

Post a Comment