Bean and Cabbage Stew and my birthday
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.