Cabbage and Potato Stew
Number of Servings
Serves 4
Ingredients
  • 1 Tbsp extra-virgin olive oil
  • pinch of salt
  • [q:1/2] lb fingerling potatoes, cut in halves
  • [q:1/2] lb carrots, peeled and chopped
  • 4 cloves garlic, chopped
  • [q:1/2] large yellow onion, thinly sliced
  • 5 cups vegetable stock
  • [q:1 1/2] cups pre-cooked white beans
  • [q:1/2] medium cabbage, chopped
  • [q: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.
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, [nutrition:5] Vitamin A, Vitamin K, [nutrition:4] Phosphorus, [nutrition:3] Calcium, Folate, [nutrition:2] Vitamin B1 (thiamine), B6, Vitamin C, [nutrition:1] Vitamin B2 (riboflavin), Iron, Magnesium, Potassium, Zinc