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Cabbage and Cannellini Stew


  • 1 lb Dried Cannellini Beans; rinsed , picked over, and soaked overnight
  • 1 head Savoy (or regular green) Cabbage; quartered and chopped
  • in to fine shreds
  • 1 small fennel bulb; cut in to thin slivers
  • 3 lbs fresh tomatoes (about 3 cups); diced (or appx 1 quart canned
  • tomatoes)
  • 2 medium or one large onions , diced
  • 5 cloves garlic; minced
  • 1 sprig of rosemary
  • 1 quart of chicken or vegetable stock
  • 8 oz back bacon (optional)
  • 2 tbs olive oil
  • 1 tbs white wine
  • 1/4 cup
  • salt


  1. Pour the stock and the drained and soaked beans in a pot.
  2. Add enough water to cover the beans by 2 inches and bring to a boil.
  3. Reduce heat, cover and simmer until beans begin to soften
  4. Add the rosemary and some salt, then simmer until beans are
  5. tender.
  6. Remove the rosemary sprig, reduce heat and keep warm while preparing other ingredients
  7. In a large skillet; brown the bacon. When the bacon is done, remove from pan and set aside to drain
  8. Add the onion to the pan and fry in the bacon drippings (or fry in oil, if not using bacon).
  9. When the onions are tender and beginning to turn golden, add the garlic.
  10. Cook until the garlic is aromatic then add the white wine and deglaze any remaining bacon bits.
  11. Add the onions and garlic to the beans and return skillet to heat,
  12. Add 1/2 a tbs of olive oil to the skillet and then add the fennel and saute until fennel is tender and aromatic then transfer to the cannellini beans
  13. Add remaining olive oil to the skillet, and saute the cabbage until golden and tender (can do in two batches if neccessary)
  14. Add the cabbage to the beans and bring to a simmer.
  15. Stir in the tomatoes and cook until heated through.
  16. Add the cider vinegar and salt (to taste)
  17. To serve, top with chopped bacon.