Cabbage, Carrots and Turnips- Oh My; A Vegetable Stew Recipe


soaking beans, Bob Ewing photo
soaking beans, Bob Ewing photo

stew pack

Bob Ewing photo
Bob Ewing photo

ready to serve

Bob Ewing photo
Bob Ewing photo


The slow cooker, next to my wok, it is one of the most used items in the kitchen. Soups, stews and stir fries are the back bone of my cooking; simple and easy and perhaps what I enjoy best is the prep work can be done ahead of time and just tossed on when the time comes to cook.

What makes the slow cooker so appealing is that I can cut up the ingredients the night before, a simply toss them into the cooker in the morning and then go about my business until it is ready to serve.

The stew that I am making as I type these words requires just a little bit more work. It is a vegetable stew and all the ingredients could either be grown in my own garden or come from a local supplier, well not the garlic; unfortunately the only garlic that was available traveled a very long way, from China, to get to my table, but this meal does need garlic so, in it goes.

However, this is not a plain vegetable stew, oh no, not that there is anything wrong with simply vegetable but this one has red beans, the same beans that I use when I make red beans and rice.


1 cup red beans, dried, washed and soaked over night.

1 medium onion sliced.

1 medium turnip diced

10 mini carrots

2 gloves of garlic, chopped

1 medium cabbage, chopped fine

Sea salt and celery seed to taste.

1½ cups water.

2 tbsp tomato sauce.

1 tsp butter


1- turn slow cooker on high

2- add butter, garlic and onions

3- let onions brown

4- add celery seed and sea salt

5- add water

6- add bean

7- cook 60 minutes

8- test to see if beans are soft

9- if not cook another 15 minutes

10- if they are ready add turnip, carrots

11- cook 15 minutes, add cabbage

12- cook another 15 minutes, add tomato sauce

13- cook 10 minutes

Ready to serve. You can add black pepper and hot sauce if desired. This meal goes well with a French loaf that is thickly sliced.

The beans need to be sorted through and any that are unsuitable removed, plus because they are dried beans, they need to soak for at least 12 hours before using. If you decide to use canned beans, be sure to rinse them thoroughly first.

One advantage to making this stew with canned beans is that you can add all the ingredients into the slow cooker at the same time and leave on the lowest setting while you go about whatever else you need to do.

That is what I do when I need to leave the house for some time but still want to make this particular stew.

Whichever method you choose the end result is a hardy meal that will sustain you, tastes delicious and does not cost very much to use. If you make extra it makes a great lunch the next day or can be frozen so that you have a quick dish on hand when you do not have the time to cook a meal from scratch.

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Comments 9 comments

Stacie Naczelnik profile image

Stacie Naczelnik 8 years ago from Seattle

I love using my slow cooker. Thanks for the recipe.

Bob Ewing profile image

Bob Ewing 8 years ago from New Brunswick Author

You are welcome

Dottie1 profile image

Dottie1 8 years ago from MA, USA

I am collecting new slow cooker recipes to try. I know this is one I will love.

Bob Ewing profile image

Bob Ewing 8 years ago from New Brunswick Author


val 5 years ago

I placed the onions and garlic and butter in slow cooker on high as the recipe reads. The onions touching the side of the pot burned, so i pushed them toward the middle and i am waiting for them to brown but it is taking an hour as of yet. what am i doing wrong?

Bob Ewing profile image

Bob Ewing 5 years ago from New Brunswick Author

Both my slow cookers take time to heat up and it can take an hour or more for onions to begin to brown.

William Hill 5 years ago

Leave the butter out!!! Use 15 bean soup mix or black beans. Thank you for the recipe.

Bob Ewing profile image

Bob Ewing 5 years ago from New Brunswick Author

To each his own, I will use the butter, thanks.

Rolf 5 years ago

There is one drawback.

Red beans contain phytohemagglutinine (PHA), an insecticide all beans use for protection. The symptoms are nausea, vomiting and diarrhoea.

The solution is: Soak the beans 12 - 18 hours in a lot of water. Discard this always. Cook de beans 10 minutes in fresh water.

Again throw the water away. Cook the beans once more in fresh water with the herbs, spices and salt.

Then prepare your meal on LOW

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