Tuesday, January 21, 2014

French Flageolet Bean and Cabbage Cassoulet with Rosemary

My two rosemary plants are in full bloom, the pantry is stocked with all sorts of beans and I have been craving a hearty cassoulet.  I also had a head of cabbage that needed to be used, thoughts of that with caraway seeds and the flageolet beans were cooked the day before; this is the recipe that developed as I began cutting the cabbage.  A hearty Vegetarian cassoulet!

French Flageolet beans are a small pale green bean. If you can't find these substitute a small white bean such as navy beans or cannelini beans.

French Flageolet Bean and Cabbage Cassoulet with Rosemary
Serves 8

1 large Onion (about 1 ½ cups diced)
1 large Shallot, minced
2 Celery stalks, sliced (about 1 cup)
2 cloves Garlic, minced
1 Tbsp whole Caraway Seed 
I head of Cabbage cut in chunks (about 4-6 cups)
2 large Carrots, sliced (about 2 cups)
3 cups cooked French Flageolet Beans
6 small Russet Potatoes, peeled and cut in quarters
6 cups low-sodium vegetable broth
Water as needed
2 bay leaves
1 sprig of fresh Rosemary
Salt and Pepper (I do this after cooking, but you can add it during if you prefer)

In a large stock pot, sauté onions, shallot, carrots, celery, and garlic in a bit of vegetable stock for 5 minutes; add cabbage, potatoes, rosemary sprig, caraway seed, bay leaves and 5 cups of vegetable stock to cover. Simmer partially covered about 20 minutes or until cabbage is almost tender. Watch the liquid and if you need more, add water or more vegetable stock. Stir in beans and simmer partially covered another 15-20 minutes until potatoes are cooked through.  The cabbage should melt in your mouth!  
Serve in shallow soup bowls garnished with fresh rosemary, in bloom (if available) and some hearty, crusty whole grain bread to soak up the juices.  Season with salt and pepper.

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