Irish White Bean and Cabbage StewWe’ve been eating the most incredible Irish white bean cabbage stew this week. It is a recipe that I found at Forks Over Knives. Marilyn made it with a few modifications and it’s been the center piece of our dinner all week. It’s a hearty stew and with a salad it makes a delicious and healthy meal. It’s delightful comfort food for these dark, cool, wet fall nights. Marilyn spent about 1 hour of prep time and the cost for the double batch was about $25.00.

Irish White Bean and Cabbage Stew

Original recipe found on Forks Over Knives, by Susan Voisin

Ingredients

1 large onion, chopped
3 ribs celery, chopped
2 to 3 cloves garlic minced
½ head of cabbage, chopped
4 carrots, sliced
1 to 1 ½ pounds Yukon Gold potatoes unpeeled, cut in large dice
1/3 cup pearled barley (optional or substitute with gluten-free grain)
1 bay leaf
1 teaspoon thyme
½ teaspoon caraway seeds
½ teaspoon rosemary, crushed
½ teaspoon freshly ground black pepper
6-8 cups vegetable broth of low-sodium vegetable broth
3 cups cooked great northern beans (2 cans , drained)
1 14 ½-ounce can diced tomatoes
1 tablespoon chopped parsley
Salt to taste

Instructions:

Crock Pot: Place the vegetables, seasonings, and barley into a large (at least 5 quart) slow cooker. Add enough vegetable broth to just cover the vegetables (start with 6 cups and add more as need). Cover and cook on low heat for 7 hours. Add beans, tomatoes, parsley and salt to taste. Check seasonings and add more herbs if necessary. Cover and cook for another hour.

Stovetop: Place vegetables, seasonings, barley, and broth into a large stockpot. Cover and simmer until vegetables are tender, about 45 minutes. Add remaining ingredients, check seasonings, and add more herbs if necessary. Simmer uncovered for at least 15 minutes before serving.

NOTE from Marilyn Moore: I put in1 rutabaga instead of the celery, strictly a preference for what we like. It tasted very good. I also added about ¼ teaspoon of basil, garma marsala curry , coriander.

Makes about 6 large servings

(Marilyn doubled the recipe and cooked it in a big pot on the stove.)

Find the original recipe at Forks Over Knives

I keep saying that healthy food should taste delicious. You can eat healthy starch based meals that taste scrumptious and that support you with your weight loss goals. Eating healthy can be easy and inexpensive. If I can be of support in improving your health, please let  me know. I’m here for you.

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