Blistered Cabbage and White Bean Stew with Rye Toast

Name: Blistered Cabbage and White Bean Stew with Rye Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 small head green cabbage, chopped into bite-sized pieces; 1 medium onion, diced; 3 cloves garlic, minced; 2 cans (800g total) white beans, drained and rinsed; 1 can (400g) diced tomatoes; 500ml vegetable broth; 1 tsp dried thyme; 1 tsp smoked paprika; 0.5 tsp cumin; to taste sea salt; to taste black pepper; 4 slices rye bread; 1 tbsp olive oil for toasting

Charred cabbage wedges tumble into a garlicky white bean broth with smoked paprika and fresh dill, ladled over thick rye toast for a deeply Finnish soul-warming supper.

40 min4 servingsEasy

You'll needOvenPanPot

Ingredients

2 tbspolive oil
1 small headgreen cabbage, chopped into bite-sized pieces
1medium onion, diced
3 clovesgarlic, minced
2 cans (800g total)white beans, drained and rinsed
1 can (400g)diced tomatoes
500mlvegetable broth
1 tspdried thyme
1 tspsmoked paprika
0.5 tspcumin
to tastesea salt
to tasteblack pepper
4 slicesrye bread
1 tbspolive oil for toasting

How to make it

Step 1—

Heat 2 tbsp olive oil in a large pot over medium-high heat. Add diced onion and cook for 3 minutes until softened.

Step 2—

Add minced garlic and cook for 1 minute until fragrant.

Step 3—

Add chopped cabbage and stir frequently for 5-7 minutes until edges are charred and blistered.

Step 4—

Pour in vegetable broth and diced tomatoes with their juices. Stir well.

Step 5—

Add white beans, dried thyme, smoked paprika, and cumin. Bring to a simmer.

Step 6—

Reduce heat to medium and simmer for 12-15 minutes until cabbage is tender and flavors meld. Season with salt and pepper to taste.

Step 7—

While stew simmers, brush rye bread slices with 1 tbsp olive oil on both sides.

Step 8—

Toast rye bread in a skillet over medium heat for 2-3 minutes per side until golden and crispy.

Step 9—

Ladle stew into bowls and serve hot with rye toast on the side.

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