Cabbage and Potato Stew
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.
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