1 tbsp. olive oil
1 1/2 c. diced onions
1/2 to 1 tsp. minced garlic
1 c. celery, diced in 1-inch pieces
1 tsp. dried thyme
3 tbsp. whole wheat pastry flour
2 c. carrot rounds, in 1/2 inch pieces
3 c. potato cubes, in 1-inch pieces
1 white onion, quartered and cut in eighths
Approximately 3 c. water
1 bay leaf
Freshly ground pepper
1 1/2 c. zucchini rounds, in 1/2 inch pieces
1 c. frozen peas
2 c. coarsely chopped green cabbage

Preheat oven to 325 degrees. Heat oil with diced onions, garlic, and celery in a heavy casserole. Saute 5 minutes, stirring frequently. Add thyme and flour, and saute, stirring, until mixture is well coated with oil. Stir in carrots, potatoes, and onion quarters and mix well. Add water, bring to a boil, and add bay leaf and pepper to taste. Cover and place in oven. Set timer for 30 minutes.

Remove stew from oven. Stir in zucchini, peas, and cabbage. Add a little additional water, if necessary. Replace cover and return to oven for 20 minutes. Remove from oven and adjust seasonings. Remove bay leaf. Serves 4 to 6.

NOTE: This stew can be prepared in advance and reheated right before serving. It keeps and freezes beautifully.

VARIATION: Omit zucchini and substitute 2 cups steamed broccoli. Add broccoli 10 minutes before stew has finished cooking and do not replace lid. (Without lid, broccoli will remain a lovely bright green and stew will be absolutely beautiful.)