Cabbage and Bean Stew

• 1 onion finely chopped 

• 1 Tbsp olive oil

• 1 Tbsp butter

• 2 carrots halved lengthwise sliced crosswise

• 1/2-1 tsp caraway seeds (optional) 

• 2 c. chopped green cabbage

• 2 c water 

• 1 Tbsp brown sugar

• 1 16 oz can tomatoes, in juice (or substitute fresh tomatoes)

• One 16 oz can white beans drained (or 2 cups precooked beans)

• 1 Tbsp distilled white vinegar

About The Author

Recipe is from 16 year old Jill Ringer. She is a vegetarian and even though she is a busy high school junior, she finds time to cook these wonderful foods. Excerpted with permission from How On Earth, a teenage vegetarian magazine. HOE, P.O. Box 3347, West Chester PA 19381.