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.
I pulled together this stew, inspired by another one I love, and paired it with a piece of toasted Buttermilk Oatmeal Bread spread with butter. Simple, and delicious!
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.
This month I’ve been doing a version of a pantry challenge, where I’m focusing on using what’s in my refrigerator, freezer, and pantry instead of going to the grocery store constantly. There are lots of recipes on Budget Bytes that are good for this sort of thing, sometimes just requiring a fresh produce item or two.
Dragon Noodles sounded like a great fit for a quick and easy meal, with a few adjustments to work better with what I have. And that’s one of the things I love about the recipes on this site — they’re quite flexible, and Beth encourages adapting a recipe to what works best for you.
Adapted from Dragon Noodles
- used 4 oz of spaghetti noodles instead of lo mein (broken in half)
- added 6 oz of frozen peas (thawed)
- added leftover stir fried cabbage (about a cup)
- added 1/2 tsp granulated garlic to sauce
- omitted cilantro and green onion
Delicious! I loved this way of cooking the egg — the high fat to egg ratio (well, high for me) gave the egg a really nice pool to cook in, keeping it softer and moister than normal. And the sauce couldn’t have been easier. I enjoyed this right after cooking it and two more times as leftovers as well. This one is a keeper, and I can imagine adapting it for all kinds of veggies.
St. Patrick’s day brought great sale prices on green cabbage, so I’ve had a couple to use for new things this month.
One new thing was a stir fried cabbage that I absolutely loved, and was able to use both as a regular side dish and as an ingredient in my customized version of Dragon Noodles. My husband found this recipe too sweet for his taste, but I couldn’t get enough.
Stir Fried Cabbage
This makes a small batch, enough for 2-3 sides.
- 1/4 of a small cabbage, chopped into roughly 1-inch pieces
- 1 tbsp canola oil
- 1/4 tsp granulated garlic
- 1 1/2 tsp Sriracha
- 2 tsp rice wine
- 1 tbsp soy sauce
- 1/2 tsp sugar
- 1 tbsp water
- 1/2 tsp rice vinegar
- 1/4 tsp onion powder
- Mix granulated garlic, Sriracha, rice wine, soy sauce, sugar, and water in a small bowl.
- Heat oil in saute pan over high heat, until it’s hot and shimmery.
- Add cabbage and soy sauce mixture, and stir fry for a couple of minutes, until the cabbage softens.
- Stir in the rice vinegar and onion powder, and continue cooking over high heat until the cabbage browns and caramelizes in some spots, then remove from heat and serve.
Cabbage was on sale recently and normally I’d just get a modestly-sized one, but the only option was giant-sized. The first half went into a simple cabbage salad, and for the second half I felt like trying something new. And now that I have some nice quart-sized jars a neighbor gave me, I’m obsessed with the idea of pickling.
Pickled Cabbage Salad from Smitten Kitchen
- used 1/2 large cabbage
- included 3 shredded carrots
- used mustard seed instead of celery seed
- packed cabbage into (3) 32oz jars (1 quart each) + a 16-oz (1 pint) jar
I can’t believe how crisp this cabbage is! I’m used to a cabbage salad that gets rather soft after a day or so.
I mostly like how this tastes, but if I make it again I’d like to try it with the celery seed as the recipe instructs. I do prefer this kind of salad over my typical approach.
I’m definitely going to be picking up some of the spices called for when pickling, but am trying to hold off until I see a good price on in-season veggies.