Go Back
Print Recipe

Cabbage and White Bean Stew

Ingredients

  • 2-4 tbs olive oil (start with 2 and add more if needed to cook down the cabbage) can sub water if oil-free
  • 1 onion, minced
  • 6 cups thinly sliced cabbage could be 1/2 or 1 head of cabbage depending on the size
  • 2 carrots cut into small pieces
  • 1 large potato (or 2 medium) peeled and cut into bite-sized chunks
  • 2 cans of white beans, drained and rinsed (or 1 can white beans, 1 can chickpeas)
  • 1 tsp thyme
  • 1/8 tsp crushed red pepper you can use chili flake but if so then just add a pinch. Used to balance out the sweetness of the cabbage
  • 2 tbs vinegar white wine or apple cider vinegar work
  • 2 tbs tomato paste
  • 4-5 cups of vegetable broth (~1-1.2L) Don´t add too much as first to ensure that the broth thickens enough
  • 2 tsp salt
  • freshly ground black pepper (a few good cracks)
  • 2 large handfuls spinach or chopped kale

Instructions

  • Heat the olive oil in a medium pan over medium-high heat. Add the onion and the cabbage with a good pinch of salt and cook, stirring occasionally, in order to cook down the cabbage. Avoid stirring constantly to and allow the cabbage to brown. If needed, add a splash of water and put the lid back on the pot and allow to cook on medium-low heat for a few minutes to allow the cabbage to wilt. It is important that the cabbage gets browned and wilted to add depth of flavor to the stew!
  • Add the chopped carrots and allow to cook for a few more minutes then add about 3 cups of broth and bring to a boil while you cut your potatoes.
  • Add the potatoes, white beans (or white beans and chickpeas), Thyme, crushed red pepper, vinegar, and tomato paste. Mix all together. Add more broth, 1 cup at a time, until broth until it is just at the top of the mixture so that it stays a thicker consistency.
  • Taste the broth to make sure that it tastes balanced. If needed, add more salt and pepper. As the stew cooks it will also slightly change in flavor.
  • Bring to a boil, reduce to a simmer, cover, and allow to cook for about 10 minutes until the carrots are almost completely soft and the potatoes are fork tender. If you would like a thicker consistency to the stew, remove 1 cup of the stew and blend in a blender or with an immersion blender and then add it back to the pot. This gives the broth a nice thick consistency.
  • Once the stew is almost finished cooking, add the spinach or kale and cook for a few more minutes until wilted.
  • Enjoy! This stew stays good in the fridge for 4 days and freezes well for longer storage.