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Bean and Cabbage Stew

4 tsp. vegetable oil
2 c. thinly sliced onions
1 tbsp. minced fresh garlic
4 c. shredded green cabbage
3 c. water
1 lb. drained canned sm. white beans
2 c. carrots
2 c. drained canned tomatoes, chopped
3 tbsp. chopped fresh basil or 2 tsp.dried
1/4 tsp. pepper

In a 3-quart saucepan, heat oil; add onions and saute until translucent. Add cabbage and stir to combine; cover pan and cook over low heat, stirring occasionally until cabbage is wilted, about 10 minutes. Add remaining ingredients and cook over low heat for about 40 minutes. Makes 4 servings, 2 cups each.

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