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Overflowing with potatoes, carrots, and cabbage, this hearty stew is perfect for St. Patrick’s Day or any day. Find the recipe over on the FatFree Vegan Kitchen blog.
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2 Responses to “Irish White Bean and Cabbage Stew”
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Happy Says:
I made this for dinner for my husband and friends who are not vegan. We had homemade ruebens with it and it was yummy. For leftovers, I put left over corned beef in for my husband. Everybody raved about it. This has to be one of my favorite stews. I did not add the parsley and it was still fabulous.
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Maria’s Blog
June 8th, 2010 at 5:28 am
I cooked this for dinner tonight, it was beautifully warming and hearty on a cold winter’s night (Southern Hemisphere, in case you are wondering LOL).
I replaced the barley with millet to make it gluten free. For my liking it was a bit too watery even though I only used the 6 cups of stock, so next time I will use less.