Berube Stew Recipe
Have you always wondered how the Snorting Elk and Alpine Inn chef’s make their amazing food? Well, we are ready to let you in on our kitchen secrets and give you some of your favorite food’s recipes to try at home!
To kick off our new blog series, we are bringing you a deli favorite, Berube Stew (White bean and cabbage).
History of the Berube Stew:
The soup is named after a former Snorting Elk Cellar bartender, Gerald Berube. After sampling many delicious soups and stews in the Snorting Elk Deli, Gerald decided he just could not get enough of the White Bean and Cabbage Stew. Because of his passion for the White Bean & Cabbage Stew, the owners of the Elk felt it only right to rename the stew after its biggest fan, Gerald Berube!
1 White Onion chopped
1 White Cabbage
2 cups Cannellini Beans, cooked or canned
1 Large Potatoe, peeled, cooked and cut into bit sized pieces
1 Leek stalk, chopped
1 Garlic Clove, minced
1 tsp Cumin Seeds
1 tsp Red Pepper Flakes
1 tsp Caraway Seeds
Salt & Pepper (optional)
In a large saucepan, heat 1 table spoon of oil. Lightly toast cumin seeds and red pepper flakes. Add onion and cook until caramelized. Add garlic, cabbage, leeks and caraway seeds. Saute until aroma rises. Add water until cabbage is covered. Simmer until cabbage is soft. Add potatoes, beans and more water as needed. Salt and Pepper to taste.