WHITE BEAN AND CABBAGE STEW
You can add a little liquid smoke just before serving to add a nice smokey flavor to this hearty vegan stew.
Provided by Ex-Pat Mama
Categories Stew
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot and then sauté the onions and celery for 3 or 4 minutes. Add the garlic and sauté an additional minute.
- Put all the remaining ingredients EXCEPT the beans and parsley into the pot and bring to a boil. Cover and lower to a simmer and cook for 45 minutes.
- Add the beans and parsley and cook through for about 15 minutes.
Nutrition Facts : Calories 336, Fat 5.8, SaturatedFat 0.9, Sodium 458.7, Carbohydrate 59.3, Fiber 12.6, Sugar 6.8, Protein 14.4
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. Check out our roundup of vegan St. Patrick's Day recipe ideas for more inspiration. From FatFreeVegan.com
Categories Soups & Stews/">Soups & Stews
Time 1h
Number Of Ingredients 17
Steps:
- 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.
BEEFY CABBAGE BEAN STEW
While on one of our small group quilting retreats, one of my friends made this wonderful recipe for dinner. We all loved it and have since passed it around for others to enjoy-now I'm passing it on to you. -Melissa Glancy, La Grange, Kentucky
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain., Transfer meat to a 4-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low 6-8 hours or until cabbage is tender. If desired, top with shredded cheddar cheese and sliced jalapeno peppers.
Nutrition Facts : Calories 177 calories, Fat 4g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 591mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges
ONE-POT CABBAGE & BEANS WITH WHITE FISH
This cabbage stew is based on a peasant dish from south-west France, called garbure, which is served with everything from duck to fish
Provided by Barney Desmazery
Categories Dinner
Time 50m
Number Of Ingredients 13
Steps:
- Heat the butter in a large sauté pan until starting to sizzle, add the bacon, then fry for a few mins. Add the onion, celery and carrots, then gently cook for 8-10 mins until softening, but not brown. Stir in the thyme and cabbage, then cook for a few mins until the cabbage starts to wilt. Pour in the wine, simmer until evaporated, then add the stock and beans. Season, cover the pan, then simmer gently for 10 mins until the cabbage is soft but still vibrant.
- When the cabbage is done, cook the fish. Season each fillet, then dust the skin with flour. Heat the oil in a frying pan. Fry the fish, skin-side down, for 4 mins until crisp, then flip over and finish on the flesh side until cooked through. Serve each fish fillet on top of a pile of cabbage with a few small potatoes, if you like.
Nutrition Facts : Calories 423 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 13 grams sugar, Protein 42 grams protein, Sodium 1.45 milligram of sodium
CABBAGE STEW
Make and share this Cabbage Stew recipe from Food.com.
Provided by kolibri
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Chop onions, bacon or pork, potatoes and carrots.
- Fry onion and bacon or pork until onion is soft.
- Add the cabbage, fry for 10 minutes until it starts to soften.
- Add the rest of the vegatbles and spices, with beef stock. Simmer for about 30 minutes until all vegetables are done.
- Serve with lingonberry or cranberry jam.
BAKED GIANT WHITE BEANS WITH CABBAGE
This slow-baked bean and cabbage dish is luxurious in both taste and texture. The limas become soft and pillowy after their long, slow simmer, while releasing some of their starch into the bean broth; the cabbage sweetens over time and almost melts into the velvety broth. Baked beans with cabbage traditionally contain a ham bone or some salt pork for flavor, but I get that rich umami flavor with Parmesan rinds.
Provided by Martha Rose Shulman
Time 3h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees.
- Heat the olive oil over medium heat in a large, ovenproof casserole and add the onion and carrots. Cook, stirring often, until the onion is tender, about 5 minutes, and stir in the cabbage and half the garlic. Cook, stirring, for another 5 minutes, until the cabbage has wilted.
- Add the beans, water, bouquet garni and salt and pepper. Bring to a simmer, cover and place in the oven. Bake 1 hour and add the remaining garlic; taste and adjust salt. Return to the oven and bake for another 1 to 1 1/2 hours, until the beans are very tender and creamy. Taste and adjust salt. Remove the bouquet garni. Stir in the chopped parsley. Serve hot or warm.
ITALIAN WHITE BEAN AND SAUSAGE STEW
This comforting and substantial white bean and sausage stew is a soup that eats like a meal! Browning the sausage in a dry pan creates a beautiful fond that adds rich flavor. With beans, greens, and sausage, this stew is incredibly nutritious and warms you from the inside out. Serve with a hunk of crusty Italian bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews
Time 9h45m
Yield 6
Number Of Ingredients 13
Steps:
- Soak beans in cold water, 8 hours to overnight.
- Drain beans and set aside.
- Make a cut down the center of each sausage and peel off the casing. Transfer sausage into a dry soup pot over medium-high heat. Brown sausage, while breaking it up into small pieces with a wooden spoon, 5 to 7 minutes. Cook and stir until juices start to caramelize and stick to the bottom of the pan, creating a fond, 3 to 5 minutes.
- Add onion and stir to coat in the rendered sausage fat. Cook until onion starts to turn translucent, about 5 minutes. Add white wine to deglaze the pot. Add black pepper, red pepper flakes, bay leaf, and water.
- Add drained beans, increase heat to high, and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 30 minutes. Add salt and continue to simmer until beans are tender, about 30 more minutes. Taste beans to be certain they are perfectly cooked.
- Smash about 1/4 of the beans with a potato masher to give the stew a creamy texture if desired. Stir in chopped kale, increase heat to medium, and cook until tender, 10 to 15 minutes. Taste and adjust salt.
- Ladle hot soup into bowls, drizzle with olive oil, and sprinkle with Parmigiano-Reggiano cheese and a pinch of red pepper flakes.
Nutrition Facts : Calories 668.5 calories, Carbohydrate 42.6 g, Cholesterol 75 mg, Fat 38.6 g, Fiber 1.9 g, Protein 36.2 g, SaturatedFat 13.1 g, Sodium 1989.1 mg, Sugar 2.5 g
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