White Wine Cabbage Stew
Super healthy and rich in taste, White Wine Cabbage Stew made with fresh cabbage and enriched with freshly grated Parmesan cheese. This perfect tasting stew is full of nutrients, easy to prepare and easy on the family budget.
Servings: 2 people
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ medium-sized brown onion minced
- 2 cloves garlic minced
- ½ medium-sized white cabbage sliced into 1/4-inch thick slices
- 1 large carrot or 2 small carrots
- 1 ½ cups white wine
- 4 cups vegetable stock
- 1 cup canned red beans washed and drained
- 3 dry bay leaves
- 1 tablespoon whole wheat flour
- Freshly grated Parmesan cheese - Parmigiano-Reggiano or Grana Padano
Instructions
- Heat the olive oil over medium-high heat in a large cooking pot. Add the minced onion and garlic. Sauté for 3-4 minutes, stirring often until slightly browned.
- Add the white wine and bring to a boil. Reduce to a simmer. Cover and cook for 10 minutes.
- Add the vegetable stock, sliced cabbage, bay leaves, and red beans. Bring to a boil. Reduce heat to a simmer. Cover and simmer for 25-30 minutes, until the cabbage is tender.
- In a separate small bowl, mix the whole-wheat flour with a 2-3 tablespoon of warm water. Stir until you get smooth, thick paste without lumps. Pour the mixture into cooking stew. Mix well and cook for another 5 minutes until the stew thickens.
- Serve warm with freshly grated Parmesan cheese.
Notes
Cooked stew can stand in the refrigerator for up to 2 days. As a measure I used UScup (240ml).