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Cabbage
and Bean Stew
Ingredients
-
1 onion finely chopped
-
1 Tbsp olive oil
-
1 Tbsp butter
-
2 carrots halved lengthwise sliced crosswise
-
1/2-1 tsp caraway seeds (optional)
-
2 c. chopped green cabbage
-
2 c water
-
1 Tbsp brown sugar
-
1 16 oz can tomatoes, in juice (or substitute fresh tomatoes)
-
One 16 oz can white beans drained (or 2 cups precooked beans)
-
1 Tbsp distilled white vinegar
Method
- Sauté onion in oil and butter in a large saucepan.
- Add carrots and
celery and sauté for 3 minutes.
- Add caraway seeds, if desired, and cook
for 1 minute while stirring.
- Stir in cabbage, water and sugar.
- Simmer
covered 5 min.
- Stir in tomatoes with juice, breaking up the tomatoes, and
simmer covered for 20 minutes.
- Add beans and vinegar. Simmer, uncovered, 5
minutes, until heated.
- Serve over brown rice or grain of your choice.
Serves four.
About The Author
Recipe is from 16 year old Jill Ringer. She is a vegetarian and even
though she is a busy high school junior, she finds time to cook these
wonderful foods. Excerpted with permission from How On Earth, a teenage
vegetarian magazine. HOE, P.O. Box 3347, West Chester PA 19381.
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