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