Vegan Cabbage and Dill Bean Stew
Vegan Cabbage and Dill Bean Stew
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/2 green cabbage, medium head, cored and thinly sliced
- 6 cups vegetable broth
- 1 can diced tomatoes, 14.5 ounces, undrained
- 1 can cannellini beans, 15 ounces, rinsed and drained
- 1 teaspoon dried dill
- 1/4 cup fresh dill, chopped, plus more for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon lemon juice, freshly squeezed
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 8-10 minutes, or until the vegetables have softened.
⏱️ 10 min
- 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the thinly sliced cabbage. Cook for 5-7 minutes, stirring occasionally, until the cabbage begins to wilt.
⏱️ 7 min
- 4
Pour in the vegetable broth and diced tomatoes (undrained). Add the rinsed and drained cannellini beans, dried dill, salt, and black pepper. Stir everything together.
⏱️ 3 min
- 5
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the cabbage is tender and the flavors have melded. Stir occasionally to prevent sticking.
⏱️ 30 min
- 6
Remove the pot from the heat. Stir in the fresh chopped dill and lemon juice. Taste and adjust seasonings as needed.
⏱️ 2 min
- 7
Ladle the hot stew into bowls. Garnish with additional fresh dill, if desired, and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Cabbage and Dill Bean Stew
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/2 green cabbage, medium head, cored and thinly sliced
- 6 cups vegetable broth
- 1 can diced tomatoes, 14.5 ounces, undrained
- 1 can cannellini beans, 15 ounces, rinsed and drained
- 1 teaspoon dried dill
- 1/4 cup fresh dill, chopped, plus more for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon lemon juice, freshly squeezed
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 8-10 minutes, or until the vegetables have softened.
⏱️ 10 min - 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the thinly sliced cabbage. Cook for 5-7 minutes, stirring occasionally, until the cabbage begins to wilt.
⏱️ 7 min - 4
Pour in the vegetable broth and diced tomatoes (undrained). Add the rinsed and drained cannellini beans, dried dill, salt, and black pepper. Stir everything together.
⏱️ 3 min - 5
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the cabbage is tender and the flavors have melded. Stir occasionally to prevent sticking.
⏱️ 30 min - 6
Remove the pot from the heat. Stir in the fresh chopped dill and lemon juice. Taste and adjust seasonings as needed.
⏱️ 2 min - 7
Ladle the hot stew into bowls. Garnish with additional fresh dill, if desired, and serve immediately.
⏱️ 2 min