Good cabbage prices means it was my go-to green veggie recently. Most of what I bought went into Asian-style dishes. But with a remaining half sitting in the produce bin, I wanted to make a veggie-packed stew with it as a change of pace. Having a hearty vegetarian stew in the freezer is awesome for those days when I haven’t gotten enough veggies with my meals. It’s an easy way to get a bunch at once.
Bean and Cabbage Stew
Makes 6-8 bowls
- 1/2 cabbage, cut into 1-inch chunks
- 1 tbsp canola oil
- 2 large carrots, diced
- 1 medium brown onion, diced
- 3 tbsp olive oil
- 2/3 c leftover red wine (I used cabernet sauvignon)
- 14.5 oz can tomatoes, pureed
- 2 c vegetable broth OR 2 c water, heated to boiling + 2 tsp vegetable bouillon base (I used Better Than Bouillon)
- 1/2 tsp granulated garlic
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- 1 can cannellini beans, rinsed and drained
- 1 tbsp red wine vinegar
- caraway seeds
- In a Dutch oven, heat olive oil over medium heat and saute carrots and onion for about 15 minutes, until they’re softened.
- In a separate chef’s or frying pan, saute cabbage in canola oil over medium-high heat. Stir often to prevent sticking, but letting it get browned helps develop good flavor. Add a splash of water if needed.
- Once the carrots and onions are ready, add wine and reduce until thick. Add garlic, paprika, thyme, freshly ground pepper and salt (to taste). Stir in tomatoes, broth, and beans. Bring to a boil, then reduce heat and simmer 20 minutes.
- Stir in cabbage and heat for 5 minutes. Stir in the vinegar.
- Sprinkle in caraway seeds if desired.