I'm at home with my family in Indiana for the holiday season, and since it was New Year's, we had to eat something with cabbage in it (in this part of the country, cabbage is the food that symbolizes prosperity, whereas in ot her parts of the country it's blackeyed peas or lentils). Last night, we made a recipe we've been ma king for years. It comes from the book FOOD by Susan Powter, which is a great lifestyle/recipe book-very inspirational stuff. Anyway, the recipe is Bean and Cabbage Stew, and it's probably the healthiest thing you could ever eat-great when your sick. I consider it a blank canvas because you can do so much with it-chuck in whatever herbs and veg you like-be creative. The recipe calls for caraway seeds, and I don't care for them much, so I'll list them as optional.
Bean and Cabbage Stew
1 tbsp vegetable oil (I use extra virgin olive oil)
1 large onion, chopped
3 medium potatoes, peeled an d cut into 1-inch cubes
3 medium carrots, sliced
1 1/2 tsp caraway seeds (optional)
2 1/2 c vegetable broth
4 c cabbage chunks
1 c frozen peas
1 14.5-15 oz can Great Northern beans
1 1/2 tsp salt, or to taste
1/2 tsp black pepper
1. Heat oil in a large skillet. Add onion, potatoes, and carrots. Cook until lightly browned, about 10 minutes.
2. Add caraway seeds (if using) and saute for 1 more minute. Add broth and cook until carrots are almost tender, about 7 to 10 minutes.
3. Add cabbage and peas and cook for 10 minutes, covered. Add beans, salt, and pepper, and cook 5 more minutes, uncovered.
4. Check vegetables and seasonings, and serve.
Serving size: 20 oz
Servings per recipe: 4
Fat: 4 g
Saturated fat: 0 g
Powter, Susan, FOOD, New York, New York: Simon & Schuster Inc, 1995.
Last but not least, it's my birthday today! The funny thing is, instead of going out for any fancy dinner, I'd much rather go out to my favorite little Chinese restaurant here in town. I'll probably do just that, too! I guess I am a person who enjoys simplicity, well, occasionally, that is.
Labels: beans, cabbage, gluten-free, low saturated fat, low-fat, stew, vegan