Cabbage and Potato Stew

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A bowl of vegetarian irish stew with cabbage and potatoes

Number of Servings:

Serves 4

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

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.
Stir in the garlic and onion and cook for another minute.
Add the stock and the beans and bring the pot to a simmer.
Stir in the cabbage and cook until the cabbage softens up a bit.
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

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 what we learn in the process.

Cabbage and Potato Stew

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Ingredients

Directions

Contributor

The Taste for Life Test Kitchen

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