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Bean and Cabbage Stew
Recipe by:
bethany
Cannellini beans, cabbage, rosemary and thyme feature in this economical, hearty and warming slow cooker recipe.
Ready in 4 hours 15 minutes
Saved as a favourite by 7 cook(s)
Ingredients
Serves: 6
- 1 1/2 litres vegetable stock
- 1 bay leaf
- 4 tablespoons dry white wine
- 2 teaspoons rosemary, diced
- 2 teaspoons thyme, diced
- 1 onion, diced
- 1 small cabbage, thinly sliced
- 2 (400g) tins cannellini beans, drained
- 1 pinch salt and freshly ground black pepper, to taste
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Preparation method
Prep: 15 minutes | Cook: 4 hours1.
Place all ingredients in the slow cooker. Cook on high for 4 hours.
Provided by: Allrecipes
Last updated:
06 May 2013
Reviews
Easy
Great comfort food! I used kidney beans as the beans. Great taste!
Posted:
06 May 2013
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