This recipe is adapted and changed (to my preferences) from a recipe courtesy of The Fat Radish, a popular “hipstervore” gastropub in New York City.
- ½ head of cabbage
- 2 small onions
- olive oil
- 1 cup white beans
- 2 carrots
- 1 celeraic, cubed and roasted in the oven
- Vegeta (Croatian spice found in any Central or Eastern European store, including Hungarian, Polish, German, and Russian)
- Egg noodles (optional)
Soak beans overnight. Drain.
Heat a little olive oil in a stock pot and caramelize 1 onion. Next add the carrots and celeraic. Sauté briefly. Next add the beans with a little salt and pepper. Cover with water and simmer until soft.
Meanwhile, dice the second onion and sauté until translucent in a separate pan. Add the cabbage, sprinkle with salt and pepper, and cook until soft. Add to the stock pot as the beans are simmering, along with about a tablespoon of Vegeta.
When the beans are soft, taste the broth and adjust the seasoning as needed (salt, pepper, and/or Vegeta).
Serve as is or over egg noodles.