Monday, March 16, 2009

Getting ready for St. Patty's -

Sunday I channeled my Irishness (fully theoretical) And made my own version of Irish soda bread and Cabbage stew (via FatFree Vegan Kitchen)
Irish White Bean and Cabbage Stew(printer-friendly version)
Add a smoky flavor by sprinkling on a little hickory salt or Liquid Smoke just before serving.
1 large onion, chopped
3 ribs celery, chopped
2 to 3 cloves garlic, minced
1/2 head cabbage, chopped
4 carrots, sliced
1 to 1-1/2 pounds potatoes, cut in large dice
1/3 cup pearled barley (optional or substitute with gluten-free grain)
1 bay leaf
1 teaspoon thyme
1/2 teaspoon caraway seeds
1/2 teaspoon rosemary, crushed
1/2 teaspoon freshly ground black pepper
6-8 cups vegetable broth (Used my homemade veggie broth)
3 cups cooked great northern beans (2 cans, drained)
1 14 1/2-ounce can diced tomatoes (didn't use)
1 tablespoon chopped parsleysalt to taste
Crock Pot: Place the vegetables, seasonings, and barley into a large (at least 5 quart) slow cooker. Add enough vegetable broth to just cover the vegetables (start with 6 cups and add more as needed). Cover and cook on low heat for 7 hours. Add beans, tomatoes, parsley, and salt to taste. Check seasonings and add more herbs if necessary. Cover and cook for another hour.