Dilly Bean Stew with Cabbage and Frizzled Onions
Healthy, hearty, and comforting this dilly bean stew with cabbage and frizzled onions is made with simple pantry ingredients and it’s on the table in less than an hour.
I first heard about this stew from Monica on a podcast I recently listened to and decided to check the recipe out for myself on Alison Roman’s site. The stew came together very easily and I was impressed with how flavorful it was after simmering for only 30 minutes. The dill gave the stew a nice freshness, the white vinegar gave it a tasty tang, and the sour cream gave it a nice creamy touch, while the frizzled onions were my favorite part. This bean and cabbage stew paired really nicely with freshly baked bread slathered with butter. My daughter and I both thought it was a very tasty lunch but my son thought it was just okay.
How to Make Dilly Bean Stew with Cabbage and Frizzled Onions
Heat the butter and olive oil in a large Dutch oven or pot over medium-high heat. Add onion then season with sea salt and freshly cracked pepper, to taste. Cook, stirring occasionally until nicely browned and frizzled, about 5-8 minutes. Side Note: You don’t want them jammy caramelized onions, but you also don’t want them burnt, so adjust the frequency of stirring as needed.
Use a slotted spoon to remove 1/4 cup of the frizzled onions; set aside for serving.
Add the drained beans to the Dutch oven and using a potato masher, mash some of the beans in the pot. Stir until the beans are well combined with the remaining frizzled onions. Side Note: You don’t want a puree of beans but you do want to mash some down so it will help make the stew thicken.
Add the broth (or water + bouillon) and bring to a simmer. Simmer until the texture is to your liking (more time for thicker, less time for thinner), about 15-20 minutes.
Add the cabbage and vinegar, stirring to wilt. Simmer until the cabbage is totally tender and all the flavors have melded, about 10-15 minutes. Taste and season with more vinegar, sea salt, and/or freshly cracked pepper, to taste.
Remove from the heat and stir in half of the dill. Divide the stew among bowls and top with more dill, some frizzled onions, a dollop of sour cream or butter, and lots of freshly cracked black pepper. Serve immediately. Enjoy.
Equipment
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 1 yellow onion, sliced thinly
- Sea salt and freshly cracked pepper, to taste
- 1 (15 oz) can of white cannellini beans
- 1 (15 oz) can of white navy beans
- 4 cups vegetable or chicken broth **4 cups of water & 1-2 tbsp better than bouillon works well too)
- ¼ small head of green cabbage, cored and chopped
- 1 tbsp white distilled vinegar
- 1 cup fresh dill, coarsely chopped
- Sour cream, for serving
Instructions
- Heat the butter and olive oil in a large Dutch oven or pot over medium-high heat. Add onion then season with sea salt and freshly cracked pepper, to taste. Cook, stirring occasionally until nicely browned and frizzled, about 5-8 minutes. Side Note: You don't want them jammy caramelized onions, but you also don't want them burnt, so adjust the frequency of stirring as needed.
- Use a slotted spoon to remove 1/4 cup of the frizzled onions; set aside for serving.
- Add the drained beans to the Dutch oven and using a potato masher, mash some of the beans in the pot. Stir until the beans are well combined with the remaining frizzled onions. Side Note: You don't want a puree of beans but you do want to mash some down so it will help make the stew thicken.
- Add the broth (or water + bouillon) and bring to a simmer. Simmer until the texture is to your liking (more time for thicker, less time for thinner), about 15-20 minutes.
- Add the cabbage and vinegar, stirring to wilt. Simmer until the cabbage is totally tender and all the flavors have melded, about 10-15 minutes. Taste and season with more vinegar, sea salt, and/or freshly cracked pepper, to taste.
- Remove from the heat and stir in half of the dill. Divide the stew among bowls and top with more dill, some frizzled onions, a dollop of sour cream or butter, and lots of freshly cracked black pepper. Serve immediately. Enjoy.
See More Stew & Chili Recipes
See More Soup Recipes
See More Vegetarian Recipes
I wish I could eat bean and cabbage without tummy problem. It looks very tasty.
I love the combo of cabbage and beans. And a nice hearty stew is perfect for our weather (snow today, and lots of it). Neat dish — thanks.
Love the whole meal.
Looks really good Pam and I’m thinking a dollop of my Tzikziki sauce might work well.
She can be controversial, but I love all of Alison Roman’s recipes. This is one I haven’t tried yet! Adding it to my list.
A lot of soups don’t really appeal to me – it’s odd, but although I make a ton of soups, I’m not a soup lover. I’d rather have an involved salad. But I love this. Maybe because I love white beans so much!!!
This is definitely going into my “soup rotation.” I love soups like this that are cheap and simple but still hearty. I added a parmesan rind and some leftover sauteed oyster mushrooms to my batch. It smelled so good as it cooked.
K,
I’m so glad you enjoyed the recipe. Adding a parmesan rind and oyster mushrooms is a terrific idea! I bet it tasted fantastic. Thanks for taking the time to let me know.
-Pam
awesome
Favorite one. KEEP POSTING LIKE THIS
Thank you for the good content you publish. I hope you continue like this.
Really delicious. Keep sharing. Thankyou so much
I am so grateful for your blog. Thanks Again.
Deepa,
Thanks for your kind words and for being a loyal reader.
-Pam