Cabbage Vegetable Stew (Print Version)

# Ingredients:

01 - 2 medium carrots, chopped.
02 - 1 celery stalk, diced.
03 - 1 Yukon Gold potato, diced.
04 - 1 small green cabbage (about 1 pound).
05 - 4 tablespoons vegetable broth.
06 - 2 cans (14.5 oz each) tomatoes, fire-roasted and diced.
07 - 1 medium yellow onion, diced.
08 - 2 tablespoons olive oil, extra-virgin.
09 - 4 garlic cloves, finely grated.
10 - 1 can (15.5 oz) white beans, rinsed and drained.
11 - 2 tablespoons vinegar, white wine.
12 - 1 teaspoon thyme, dried.
13 - ¾ teaspoon salt, sea.
14 - Black pepper to your taste.
15 - Parsley, fresh for sprinkling.

# Instructions:

01 - Warm the oil, toss in carrots, celery, and onion, and cook with salt and pepper for 8 minutes.
02 - Add the vinegar, then fold in potatoes, cabbage, tomatoes, broth, beans, thyme, and garlic.
03 - Cover it up and let it cook for about 20–30 minutes, until the cabbage and potatoes soften up.
04 - Taste it, adjust if needed, then sprinkle parsley over the top before serving.

# Notes:

01 - Pair with crusty bread for extra texture.
02 - Perfect for prepping meals ahead of time.
03 - Stores well if you want to make it early.

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