French Flageolet Bean and Cabbage Cassoulet with Rosemary

Serves 8


1 large Onion (about 1 ½ cups diced)

1 large Shallot, minced

2 Celery stalks, sliced (about 1 cup)

2 cloves Garlic, minced

1 Tbsp whole Caraway Seeds

I head of Cabbage cut in chunks (about 4-6 cups)

2 large Carrots, sliced (about 2 cups)

4 cups cooked French Flageolet Beans

6 small Russet Potatoes, peeled and cut in quarters

6 cups low-sodium vegetable broth

Water as needed

2 bay leaves

1 sprig of fresh Rosemary

Salt and Pepper


In a large stock pot, sauté onions, shallot, carrots, celery, and garlic in a bit of vegetable stock for 5 minutes; add cabbage, potatoes, rosemary sprig, caraway seed, bay leaves and 5 cups of vegetable stock to cover. Simmer partially covered about 20 minutes or until cabbage is almost tender. Watch the liquid and if you need more, add water or more vegetable stock. Stir in beans and simmer partially covered another 15-20 minutes until potatoes are cooked through.  The cabbage should melt in your mouth! 

Serve in shallow soup bowls garnished with fresh rosemary in bloom (if available) and some hearty, crusty whole grain bread to soak up the juices.  Season with salt and pepper.