Golden Potato, Cabbage, and White Bean Stew – Abruzzo Inspired
We’re proceeding with our sequence of Abruzzo-inspired, plant-based totally foods as of late (all our earlier recipes are related underneath). We love this taste of cooking, as it’s interested by a sublime roughly simplicity that in reality we could each and every unmarried aspect shine. Italians generally tend to take the integrity in their substances in reality critically, which we skilled first-hand all over the place we ate and cooked in Abruzzo. That obsession with high quality substances in reality comes via within the wonderful taste of reputedly very elementary dishes. This golden, warming stew used to be encouraged through a critically unforgettable cabbage and potato stew we attempted in Abruzzo. We added our personal spin to it – white beans and mushrooms – however the core stayed the similar. It’s were given simply the kind of soul-warming power that we wish in our kitchens and on our stoves all the way through a decidedly un-spring like, snowy March.
There are nonetheless spots open for our retreat in Abruzzo this coming October! You can learn all about our previous retreat right here, whole with pictures and testimonials. This time round, we will be able to be that specialize in re-centering and rest, along side exploring gorgeous Abruzzo. We are tremendous excited to have an on-web page yoga/meditation teacher and an on-web page acupuncture doctor, each providing day by day products and services. We’ll be website hosting a host of amusing workshops like medicinal jams, vegan cheese, meal making plans, and selfmade skin care (wink wink Magic Moisturizer). Also: visits to an olive grove, vineyard, and a circle of relatives truffle plantation. You can see our entire pattern itinerary right here, and e book right here!
Click Here to e book our Abruzzo Retreat!
This stew is all concerning the mixture of the aromatic, golden broth and the country, chunky items of variously textured veg. There’s soft, silky cabbage, carby goodness from the potatoes, and meatiness from the mushrooms and white beans. Onion, carrots and garlic determine a forged taste base, and the addition of dietary yeast, mustard, pink pepper flakes, and lemon brings much more intensity and a kick of zing and spice. We are loopy about this recipe. You too can watch us making this stew step-through-step later as of late on our Instagram Stories (it’ll be stored to our highlights as neatly). Hope you give it a take a look at!
For extra of our Abruzzo-inspired recipes, test those out: Pasta e Ceci, The Simplest Lentil Soup, Ciabotta, Rhubarb Jam Cookies. And all surroundings pictures on this submit are from our previous retreat in Abruzzo q4.
Click Here to e book our Abruzzo Retreat!
“Having the opportunity to explore a lesser known region of Italy to find its hidden gems in the Culinary arts was such an enriching experience! Getting to see first hand how the people in these areas live, visiting locals in their homes… From truffle hunting to tasting oil from 600 year old olive groves… Wild foraging for greens & making pasta in an Italian woman’s kitchen…. Not the typical trip to Italy. It was a delightful & delicious experience!”
– Rachel, Alabama
“I loved the retreat. It was well managed, we had the best food, awesome accommodation, great people, perfectly sized travel group and great tour guides. I had looked very much forward to this retreat and it was even better than I imagined. You created an amazing experience, with wonderful and very unique accommodations, the best meals I have ever had, set in a beautiful landscape, off the beaten path. The silence was palpable and so welcome to step out of the noisy and hectic lifestyle most of us have these days. I seriously consider joining you again, so I can have more of those meals, go back to the medieval village of Santo Stefano and the unique scattered hotel. We also had an awesome group, which made it even more special!”
– Claudia, Massachusetts
“It was a trip of a lifetime. Abruzzo could not have been more beautiful! I loved the diversity of the land, the hiking, cooking and loved loved loved the food. I also was glad that it was not a large group…I liked the intimacy of the smaller number of participants. It truly was a remarkable 6 days and you all were so kind, knowledgeable and pleasant to be with.”
– Helen, Michigan
“Thank you for the wonderful trip. It was so much more than I thought it would be. A deep dive into the food, culture and people of Abruzzo. I had experiences that I could never have on my own. I thought we were a good mix of ages, interests and countries. Diversity makes things so interesting.”
– Maudia, Michigan
“I’ve been to Italy before but never like this! We visited magical places that I’d never know about on my own: Santo Stefano with its fairytale charm, the beautiful truffle plantation, ancient olive grove, a winery located right in a family home’s basement… Every single one was a unique, unforgettable experience. Thank you!”
– Katya, Sochi
Golden Potato, Cabbage, and White Bean Stew
- olive oil
- 1 medium onion – diced
- 2 massive carrots – finely cubed
- sea salt
- 2 tablespoons dietary yeast
- beneficiant pinch of pink pepper flakes
- three cloves of garlic – minced
- four ozshiitake mushrooms – stems got rid of, sliced
- 1 lb any starchy potatoes of selection – minimize into 1″ chunks
- freshly flooring black pepper
- 1½ tablespoons Dijon or grainy mustard
- 2 bay leaves
- 7 cups water or veggie broth/broth from cooking the white beans
- 1 small Nappa or white cabbage – cored and minimize into 1″ chunks
- 2½-three cups cooked white beans
- juice from 1 lemon
- handful of parsley – chopped, for serving
- Heat up a soup pot over medium warmth and upload some olive oil for sautéing. Add the onion and carrots, together with some salt and pepper, and sauté for approximately Eight-10 mins, till the onion and carrots are cushy. Add the dietary yeast, pink pepper flakes, garlic, shiitake, and any other pinch of salt. Stir and cook dinner for any other Eight mins, or till the mushrooms are cooked via and any liquid that they unencumber is evaporated. Add the potatoes, black pepper, mustard, and any other pinch of salt, and give the entirety a stir. Add the bay leaves and water/broth and convey as much as a simmer. Be conscious to make use of much less salt in case you are the use of a salted broth or extra salt if the use of water. Using a wood spoon or spatula, deglaze any brown bits from the ground of the pan. Simmer, in part lined, for 20-25 mins, till the potatoes are soft.
- Add the cabbage and white beans, and convey the stew again as much as a simmer. Simmer, in part lined, for any other 15 mins, till the cabbage is silky and soft. Turn off the warmth. Add the lemon juice and stir it in. Taste for salt and pepper and regulate if wanted. Serve the stew, garnished with parsley and a drizzle of olive oil. Enjoy!