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 Recipe]( "Fall Stew with Cabbage and Beans")
Cabbage Stew with Flageolet Beans
Recipe courtesy of Sarena Shasteen
Ingredients
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
Directions
- 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
- 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.