Cabbage and Potato Stew

A bowl of vegetarian irish stew with cabbage and potatoes
Number of Servings: 
Serves 4


  • 1 Tbsp extra-virgin olive oil
  • pinch of salt
  • 12 lb fingerling potatoes, cut in halves
  • 12 lb carrots, peeled and chopped
  • 4 cloves garlic, chopped
  • 12 large yellow onion, thinly sliced
  • 5 cups vegetable stock
  • 1 12 cups pre-cooked white beans
  • 12 medium cabbage, chopped
  • 12 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.
Nutrition Info: 
280 Calories, 15 g Protein, 36 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 10 g Fiber, 9 g Total fat (4 g sat), 638 mg Sodium, ★★★★★ Vitamin A, Vitamin K, ★★★★ Phosphorus, ★★★ Calcium, Folate, ★★ Vitamin B1 (thiamine), B6, Vitamin C, Vitamin B2 (riboflavin), Iron, Magnesium, Potassium, Zinc


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