Irish White Bean and Cabbage Stew

By    |   Posted on March 13, 2013 

 

IrishWhiteBean 570x299 Irish White Bean and Cabbage Stew

I created this recipe from basic ingredients (cabbage, potatoes, carrots) and seasonings (parsley, thyme, rosemary) that can be found in the simple, hearty dishes of Irish home cooking. With barley and white beans, too, it’s a healthy, filling meal all on its own.
adobe pdf icon Irish White Bean and Cabbage Stew

 

Irish White Bean and Cabbage Stew
Makes 6 large servings

Ingredients: 

• 1 large onion, chopped
• 3 ribs celery, chopped
• 2 to 3 cloves garlic, minced
• ½ head cabbage, chopped
• 4 carrots, sliced
• 1 to 1-½ pounds potatoes, cut in large dice
• 13 cup pearled barley (optional or substitute with gluten-free grain)
• 1 bay leaf
• 1 teaspoon thyme
• ½ teaspoon caraway seeds
• ½ teaspoon rosemary, crushed
• ½ teaspoon freshly ground black pepper
• 6-8 cups vegetable broth or low-sodium vegetable broth
• 3 cups cooked great northern beans (2 cans, drained)
• 1 14 ½-ounce can diced tomatoes
• 1 tablespoon chopped parsley
• salt to taste

Instructions: 

Crock Pot: Place the vegetables, seasonings, and barley into a large (at least 5 quart) slow cooker. Add enough vegetable broth to just cover the vegetables (start with 6 cups and add more as needed). Cover and cook on low heat for 7 hours.  Add beans, tomatoes, parsley, and salt to taste. Check seasonings and add more herbs if necessary. Cover and cook for another hour.

Stovetop: Place vegetables, seasonings, barley, and broth into a large stockpot. Cover and simmer until vegetables are tender, about 45 minutes. Add remaining ingredients, check seasonings, and add more herbs if necessary. Simmer uncovered for at least 15 minutes before serving.

Find this recipe and a list of more St. Patrick’s Day recipes atFatFreeVegan.com.
adobe pdf icon Irish White Bean and Cabbage Stew

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