Vegan Cabbage Stew with Bulgur and Navy Beans
Author -Yields: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 white onion, medium dice
- 1 large or two small stalks celery, diced
- 2 carrots, trimmed, peeled or scrubbed, and diced
- 1 extra small or 1/2 medium small head of cabbage, halved crosswise and then thinly sliced lengthwise (about 1 pound / 455g after preparation)
- 4 tablespoons tomato paste (60g)
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 1/2 cups diced tomatoes, with their juices (1 14.5-ounce / 415g can)
- 6 cups vegetable or vegan chicken-style broth (1 1/2 quarts / 1.4L; more as needed)
- 1/2 cup bulgur wheat (90g)
- 1 1/2 cups cooked navy beans (1 15-ounce / 425g can, drained; substitute cannellini beans or great northern beans)
- Freshly ground black pepper
- White wine vinegar
- Optional: fresh, chopped parsley leaves, for serving
Instructions
- Heat the oil in a large, heavy-bottomed pot over medium heat. Add the onion, celery, and carrots. Cook the vegetables, stirring occasionally, for 4-5 minutes, or until the carrots are just becoming tender and the onion is starting to become translucent. Add the cabbage. Continue cooking, stirring often, for 8-10 minutes, or until the cabbage is very tender and browning lightly at the edges. Stir in the tomato paste, both types of paprika, and salt.
- When the tomato paste is evenly incorporated into the vegetables, add the tomatoes, broth, bulgur, and navy beans to the pot. Bring the mixture to a boil, then turn the heat to low. Cover and simmer for 25 minutes, or until the bulgur is tender, yet still chewy. If the stew is a bit too thick for your liking, stir in an additional 1-2 cups / 240-480ml additional broth. Taste the soup; adjust the salt as needed and add white wine vinegar, one teaspoon at a time, to taste. Divide the soup into bowls and garnish according to your preferences.
- The soup can be stored in an airtight container in the fridge for up to six days and frozen for up to eight weeks.