Cabbage and Potato Stew

Advertisement

Ingredients

  • 1 Tbsp extra-virgin olive oil
  • pinch of salt
  • 1/2 lb fingerling potatoes, cut in halves
  • 1/2 lb carrots, peeled and chopped
  • 4 cloves garlic, chopped
  • 1/2 large yellow onion, thinly sliced
  • 5 cups vegetable stock
  • 1 1/2 cups pre-cooked white beans
  • 1/2 medium cabbage, chopped
  • 1/2 cup Parmesan cheese, freshly grated (optional)
  • Italian parsley, to garnish

Directions

  1. Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes
  2. Stir in the garlic and onion and cook for another minute.
  3. Add the stock and the beans and bring the pot to a simmer.
  4. Stir in the cabbage and cook until the cabbage softens up a bit.
  5. Serve with a dusting of cheese and sprig of Italian parsley.
Contributor: 

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook, and learn, in the process.

More from The Taste for Life Test Kitchen