CABBAGE & WHITE BEAN STEW

Recipe by the Leek and the Carrot

Takes 45 minutes

Serves 6

Ingredients:

2 tablespoons olive oil

1 leek, thinly sliced

2 green peppers, finely chopped

1 1/2 teaspoons salt, divided

15 twists black pepper

1 1/2 pounds tomatoes (4 medium), cored and diced

2 tablespoons sugar

4 cups chicken stock

2 cups water

1/2 head cabbage

2 teaspoons paprika

1 teaspoon dried oregano

2 pinches red pepper flakes

3 cups cannellini beans (from 2 15-ounce cans or prepared from dried)

Directions:

1. In a large kettle, stock pot or Dutch oven, heat olive oil over medium heat. Add leeks, peppers, 1/2 salt, and pepper. Saute over medium heat until just beginning to brown, about 5-7 minutes. 

2. Add tomatoes, sugar, and another 1/2 teaspoon of salt. Cook 5 minutes longer so tomatoes get to caramelize a little bit.

3.  Add chicken stock, water, cabbage, paprika, dried oregano, red pepper flakes, and remaining 1/2 teaspoon salt. Bring to a boil, reduce to a simmer and cook 15 minutes until cabbage is well wilted. Add beans and cook 5 minutes more just to warm. Taste and adjust seasonings as desired.

4. Serve warm with buttered sourdough toast.