Vegetarian Cassoulet

This dish can be made using a slow cooker, or done entirely on the stove top. Make it on days when you want a healthy dinner, and can prep it ahead and pop it in your crock pot so it’s warm and waiting for you when you get home. On the stove, it takes less than 45 minutes, still within the realm of a weeknight dinner. Serve it with a thick slice of sourdough bread and a generous handful of gruyere cheese or out for gluten-free or vegan options.

Vegetarian Cassoulet

Prep Time 15 minutes
Cook Time 30 minutes
If using a slow cooker 3 hours
This dish can be made using a slow cooker, or done entirely on the stove top. Make it on days when you want a healthy dinner, and can prep it ahead and pop it in your crock pot so it's warm and waiting for you when you get home. On the stove, it takes less than 45 minutes, still within the realm of a weeknight dinner. Serve it with a thick slice of sourdough bread and a generous handful of gruyere cheese or out for gluten-free or vegan options.
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Course Main Course
Servings 6

Ingredients
 

  • 2 tablespoons extra virgin olive oil
  • 1 small onion, chopped
  • 2 medium carrots, chopped
  • 4 garlic cloves, sliced thinly
  • 3 sprigs thyme
  • 1 teaspoon smoked paprika
  • 1 small green cabbage, halved and sliced thinly
  • 1 ½ teaspoons kosher salt
  • freshly cracked black pepper
  • 8- ounce can tomato sauce
  • 2-3 cups chicken stock or vegetable stock
  • 14- ounce can white beans, drained
  • juice from ½ lemon
  • 2 ounces gruyere cheese, grated
  • 4 thick slices of artisan style country bread

Instructions
 

  • Add the olive oil to a large deep skillet with a lid. Cook the onions and carrots over medium heat with ½ teaspoon salt until softened, about 8 minutes. Add the garlic, thyme, and paprika and cook for 1 minute. Stir in the cabbage, raise the heat to high and cook, stirring, until it starts to take on some color. Pour in the tomato sauce and stir, scraping up any brown bits that are stuck to the bottom. Add the beans.
  • If using a slow cooker, transfer the mixture to the slow cooker and pour in 2 cups of chicken stock or vegetable stock. Add another teaspoon of salt, freshly cracked black pepper, stir, and set to medium heat. Set the timer for 3 hours.
  • If completing the dish on the stovetop, pour in 3 cups of chicken stock or vegetable stock, add the remaining teaspoon of salt, and bring to a simmer. Cook over medium heat, partially covered, for 20 minutes. It should still be brothy, but reduced somewhat.
  • Just before serving, taste for seasoning and add more salt and black pepper if needed, and remove the thyme sprigs. Squeeze the lemon juice over and stir.
  • Just before serving, toast the bread. Place the bread in the bottom of each of 4 bowls, ladle the cabbage on top, then top with the shredded cheese.
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