Butternut and Cabbage Stew

Adapted from Green Kitchen Stories

INGREDIENTS:

• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tablespoon coconut oil
• 1 large butternut squash, cubed
• 1 large head red cabbage, sliced
• 1 tablespoon dried rosemary, ground
• juice of one lemon
• 1 cup uncooked brown rice
• 2 cups dried black-eyed peas, cooked
• 8 cups water
• 1 vegetable bouillon cube
• 4 bay leaves
• 1/4 cup balsamic vinegar 

METHOD:

• Saute onion in coconut oil until translucent; add garlic and saute a minute longer
• Stir in butternut squash
• Add water, rosemary, lemon, rice, bouillon and bay leaves and stir well
• Add red cabbage and stir well
• Bring to a boil and simmer about 30 minutes or until butternut squash is tender
• Meanwhile, cook black-eyed peas in Instant Pot for 15 minutes on manual with natural release
• Drain black-eyed peas and combine with butternut/cabbage stew
• Stir in balsamic vinegar and salt to taste

175 calories per 1 cup serving