Photography by Liz Fetchin


Rustic Cabbage, Potato and White Bean Stew

by Liz Fetchin, Octofree (@octofree;


March 7, 2024

Soon enough, we’ll have spring onions, asparagus, fresh peas and berries at the market, but in the meantime, this savory, comforting stew makes the most of what’s in season right now: cabbage and waxy potatoes. Let it simmer for as long as you can to allow the flavors to combine. Toast up a crusty baguette and enjoy!

Check out more of my recipes at, and find me on Instagram at @octofree.

Serves: 6
Prep Time: 15 minutes
Cook Time: 1 hour and 15 minutes
Total Time: 1 hour and 30 minutes


• Large stock pot


    • 2 tbsp olive oil
    • ½ cup sweet yellow onion, minced
    • 4 cloves of garlic, minced
    • Salt and pepper
    • 1 tsp dried thyme
    • ½ tsp red pepper flakes
    • 1 small head of green cabbage, core removed and chopped into bite-sized pieces
    • 4 small waxy potatoes, cubed
    • 1 tbsp tomato paste
    • 15 ounces cannellini or great Northern beans, drained and rinsed
    • 4 cups vegetable stock
    • 2 bay leaves


  1. Heat oil in a large stock pot over medium heat.
  2. Add onion and garlic, then season with salt, pepper, thyme and red pepper flakes and cook until onion is fragrant and translucent but not brown.
  3. Add cabbage and potatoes and allow to cook for about 10 minutes.
  4. Add tomato paste and stir to coat vegetables.
  5. Add beans, then the stock and bay leaves and bring to a boil.
  6. Reduce heat to simmer and allow to simmer and reduce on the stove for about 1 hour or until potatoes are soft and it reaches stew consistency.
  7. Check every once in a while, and if it reduces down too much, add more stock or water.
  8. Remove the bay leaves.
  9. Serve with crusty (gluten-free or regular) bread and enjoy!


Liz Fetchin is a regular contributor to The Green Voice