What makes a dish Irish? Ask the average person on the street and he will probably tell you “corned beef and cabbage,” although I have it on good authority that corned beef is not a traditional Irish food. I’m certainly no expert; though I’d like to believe that at least some of my ancestors came to America from the Emerald Isle, any recipes or culinary traditions they might have passed down through the ages were lost long ago.

So I can’t claim that this is an old family recipe or even a traditional Irish recipe that I adapted or updated. It’s purely my own creation, created from basic ingredients (cabbage, potatoes, carrots) and seasonings (parsley, thyme, rosemary) that can be found in the simple, hearty dishes of Irish home cooking. With barley and white beans, too, it’s a healthy, filling meal all on its own.

Print Pin 4.67 from 15 votes Add to Recipe BoxGo to Recipe Box Irish White Bean and Cabbage Stew Add a smoky flavor by sprinkling on a little smoked salt or Liquid Smoke just before serving. Prep Time 15 minutes Cook Time 1 hour Total Time 1 hour 15 minutes Servings 6 Author Susan Voisin Ingredients 1 large onion chopped 1 large onion chopped

3 ribs celery chopped 3 ribs celery chopped

2-3 cloves garlic minced 2-3 cloves garlic minced

1/2 head cabbage chopped 1/2 head cabbage chopped

4 carrots sliced 4 carrots sliced

1 - 1 1/2 pounds potatoes cut in large dice 1 - 1 1/2 pounds potatoes cut in large dice

1/3 cup pearled barley optional or substitute with gluten-free grain 1/3 cup pearled barley optional or substitute with gluten-free grain

1 bay leaf 1 bay leaf

1 teaspoon thyme 1 teaspoon thyme

1/2 teaspoon caraway seeds 1/2 teaspoon caraway seeds

1/2 teaspoon rosemary crushed 1/2 teaspoon rosemary crushed

1/2 teaspoon freshly ground black pepper 1/2 teaspoon freshly ground black pepper

6-8 cups vegetable broth 6-8 cups vegetable broth

3 cups cooked great northern beans (2 cans, drained) 3 cups cooked great northern beans (2 cans, drained)

1 14 1/2-ounce can diced tomatoes 1 14 1/2-ounce can diced tomatoes

1 tablespoon chopped parsley 1 tablespoon chopped parsley

salt to taste salt to taste Instructions Crock Pot: Place the vegetables, seasonings, and barley into a large (at least 5 quart) slow cooker. Add enough vegetable broth to just cover the vegetables (start with 6 cups and add more as needed). Cover and cook on low heat for 7 hours. Add beans, tomatoes, parsley, and salt to taste. Check seasonings and add more herbs if necessary. Cover and cook for another hour.

Stovetop: Place vegetables, seasonings, barley, and broth into a large stockpot. Cover and simmer until vegetables are tender, about 45 minutes. Add remaining ingredients, check seasonings, and add more herbs if necessary. Simmer uncovered for at least 15 minutes before serving.

Instant Pot: Using an 8-quart Instant Pot, place vegetables, seasonings, barley, and 6 cups broth into the pot, seal the cooker, and set the timer to 12 minutes at high pressure. Once done, allow the pressure to come down naturally for 15 minutes and then quick release. Add the beans, tomatoes, parsley, salt to taste as well as extra seasonings (very important as the Instant Pot leaches out flavor of herbs.) Simmer for 15-30 minutes using the Saute setting on low. Nutrition Facts Irish White Bean and Cabbage Stew Amount Per Serving (1 serving) Calories 254 Calories from Fat 9 % Daily Value* Fat 1g 2% Carbohydrates 52g 17% Fiber 12g 50% Protein 12g 24% * Percent Daily Values are based on a 2000 calorie diet. Tried this recipe? Post a photo to Instagram and tag @susanffvk

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