Savoy or green cabbage work well in this delicious and versatile vegetarian dish that’s sure to please. You can add sausage or shrimp if you like.
Serves 6 to 8
3 to 4 tablespoons olive oil
1 medium onion, chopped
1 stalk celery, sliced
3 plump cloves garlic minced
1 ½ cups dry white wine
3 cups cooked white beans or two 16-ounce cans, rinsed and drained
4 to 5 cups vegetable stock or water
1 cup shredded carrots
1 3/4 pounds of cabbage, Savoy or green, cored, quartered and sliced
1 bay leaf
1 sprig fresh rosemary
salt and white or black pepper to taste
freshly ground coriander, optional to taste
1 cup chopped fresh parsley
Freshly grated Parmesan cheese
- Heat the olive oil over medium heat in a large stewpot. Add the onion and celery and cook until the vegetables are softened, about 10 minutes. Add the garlic and cook, stirring, 1 to 2 minutes.
- Add the wine and beans, cover partially and cook for 10 minutes. Remove the pot from the heat briefly. Using an immersion blender or hand masher, mash about 1/4 of the bean mixture.
- Return the pot to the stove over medium heat. Add the vegetable stock or water, carrots, cabbage, bay leaf and rosemary. Bring to a boil, then reduce the heat to medium-low. Cover partially and simmer for 20 minutes or until the cabbage is tender. Uncover and simmer for 10 minutes longer to reduce the liquid, if necessary.
- Season with salt and pepper and ground coriander to taste. Stir in the parsley. Serve garnished with grated Parmesan cheese
Variations: When adding any of the following, you can reduce the beans to 2 cups.
With Sausage: For a heartier dish with meat, add ½ to ¾ pound sliced chorizo in step 3.
With Shrimp: Add 1 to 1 ½ cups peeled, medium shrimp 10 minutes before serving.
Serve with any of the following:
starch: Roasted Red Potatoes with Rosemary, or bread such as Anna’s Crusty French Loaf, or Round Country Loaf
dessert: Pears in Ruby Port and Vanilla.