Wednesday, March 7, 2012

Rosemary Stew

Someone offered me a couple of rosemary bushes awhile back. The poor things didn't survive the transplant, but before they passed I harvested as much of it as I could. I love the smell every time I open the container I put it all in.

Rosemary Stew

Olive oil
One onion, chopped
2 garlic cloves, minced
3 potatoes, cut into bite sized pieces
3 carrots, thinly sliced
1 t. rosemary
One small head of cabbage, shredded
2 cans white beans, drained
4 c. vegetable broth
Salt and pepper to taste

In a Dutch over over medium heat, cook the onion, garlic, potatoes, carrots and rosemary in the olive oil. Cover and stir occasionally until the vegetables have softened a little. Add the cabbage, beans, broth, salt and pepper, bring to a boil, cover and simmer until all of the veggies are fork soft.

Serve with some good bread and butter and enjoy!

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