Cabbage Stew with Flageolet Beans

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by | Updated: December 4th, 2016

As the temperature drops, our food heats up. We need that curl-up-by-the-fire warmth to protect us from the cold weather. We can get it from a hearty, toasty bowl of this wholesome cabbage stew. Swapping fattening meat with fresh cabbage and fiber-rich flageolet bean, this soup nourishes and warms your body. Want to add a little fuel to the fire? Worcestershire sauce, liquid smoke and hot sauce pack extra heat, sure to melt you from the inside out.

Cabbage-Bean Stew RecipeCabbage Stew with Flageolet Beans

Recipe courtesy of Sarena Shasteen


1-½ cups Bob’s Red Mill Flageolet Beans
1  large head of cabbage (about 1-½ lbs.), thinly sliced
1 medium onion (about ½ lb.), diced small
5 medium Yukon gold potatoes (about 2 lbs.), cubed
3 medium carrots (about ½ lb.), sliced
1 – 28 oz. can diced tomatoes
1 – 28 oz. can crushed tomatoes
1 – 14.75 oz. can cream style corn
1 – 12 oz. bag frozen corn
4 cups vegetarian broth
2 cups water, plus additional as needed
3/4 cup natural ketchup
1/4 cup dark brown sugar
2 Tbsp. apple cider vinegar
2 Tbsp. Worcestershire sauce
¼ tsp. liquid smoke
1 Tbsp. Frank’s Red Hot


  1. In a large stock pot, combine beans, cabbage, onion, potatoes, carrots, diced tomatoes, crushed tomatoes, vegetarian broth and water. Bring to a boil. Reduce heat to simmer and cook for 2- ½ hours, until the beans are thoroughly cooked. Stir occasionally and add more water, if necessary
  2. Once beans are cooked, add can cream style corn, frozen, ketchup, dark brown sugar, apple cider vinegar, Worcestershire, liquid smoke and hot sauce. Cook an additional 20-30 minutes.