Bean and Cabbage Stew

I know what you’re thinking, I really do.  You don’t like cabbage, do you?  I don’t either.  However, this stew is a staple in my comfort food cupboard.  Trust me, the blend of spices and other ingredients makes this cabbage supper quite nice.  And let’s not forget the health benefits:  cabbage is high in fibre, boosts brain function, provides cancer protection, and lowers cholesterol.  Barley is another healthy ingredient; it is high in fibre and helps lower cholesterol, but it also aids in decreasing blood glucose levels.  How can you go wrong?  Let’s get started!

• 1 large onion, chopped
• 2 cloves garlic, minced
• 1/2 head cabbage, chopped
• 4 carrots, sliced (I often use baby carrots – one less thing to chop!)
• 1 lb potatoes (if using large potatoes dice them large, or just add baby potatoes – again, one less thing to chop!)
• 1/3 cup pearl barley
• 1 bay leaf
• 5 ml (1 tsp.) thyme
• 2.5ml (1/2 tsp.) caraway seeds
• 2.5ml (1/2 tsp.) rosemary
• Herbamare and black pepper to taste
• 6-8 cups vegetable broth
• 2 cans of beans (any white bean will do)
• 1 large can of diced tomatoes

In a large stockpot, combine vegetables, seasonings, barley, and broth.  Cover and simmer about 45 minutes, until the vegetables are tender.  Add the cans of beans and tomatoes and simmer uncovered for 20 minutes.  Don’t forget to remove the nasty-if-chewed bay leaf.  To get all the dipping goodness this stew offers, serve with chunky pieces of sprouted grain bread.