Cabbage and Potato Stew


  • 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


  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.


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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.

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