Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Prepare the vegetables:

   • 8 oz crimini mushrooms: wipe clean, trim, and quarter.
   • 1/2 medium head green cabbage, about 1 lb: remove the core and cut into thin, short ribbons.
   • 1 medium yellow onion, about 6 oz: peel and dice.
   • 3 garlic cloves: finely mince.
2. 2.

   Finely grind 1/2 cup walnuts in a small food processor, stopping before they turn into nut butter. Alternatively, mince them very finely with a knife. Drain and rinse 1 can (15 oz) no-salt-added white beans.

3. 3.

   Heat 1 tablespoon olive oil in a wide, heavy pot over medium-high heat. Add the prepared mushrooms and cook for 7–8 minutes, stirring occasionally, until browned and their released moisture has evaporated.

4. 4.

   Add the prepared onion and cabbage with 1 1/2 teaspoons fine sea salt. Reduce the heat to medium and cook for 8 minutes, stirring frequently, until the cabbage begins to soften. Add 2 tablespoons water if the pot starts to catch.

5. 5.

   Add the prepared garlic and the following spices:

   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground blue fenugreek
   • 1/4 teaspoon red pepper flakes

   Stir for 30 seconds, just until fragrant.

6. 6.

   Stir in the drained beans and 2 1/2 cups water, scraping up the browned bits. Bring to a simmer, partially cover, and cook gently for 12 minutes, until the cabbage is tender.

7. 7.

   Whisk the ground walnuts with 1/2 cup warm liquid scooped from the pot. Stir this walnut mixture into the stew and simmer uncovered for 4 minutes, stirring frequently, until lightly thickened. Lightly mash a few beans against the side of the pot for additional body.

8. 8.

   Remove from the heat and stir in 1 tablespoon red wine vinegar. Divide between two deep bowls, arranging some browned mushrooms on top, and serve hot.

Want more detail? See the temperature guide.