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Greek Beans and Cabbage

By Elizabeth Szlek; Wellness Counselor

Greek Beans and Cabbage


Here’s a wonderful winter recipe that will please everyone, and it is loaded with healthy beans and cabbage. A true peasant dish! Just add some homemade crusty bread, and voilá- a nice dinner!

1 cup cannellini beans, soaked overnight or one can of cannellini beans
2 lbs. Savoy or white cabbage, chopped into chunks
½ cup of long grain rice, brown or white
2 Tbsp. tomato paste, or a small can of tomato sauce or some fresh tomatoes
1 cherry pepper, chopped
Extra virgin olive oil
1 cup hot water
Salt and pepper
1 tsp. sugar
1 Tbsp. red wine vinegar

Cook the soaked beans in water for about an hour.  Drain them.
Heat some olive oil in a pan and add half of the onion, cooking at medium heat until it is translucent.
Add the cabbage to the onions, and cook, stirring, for a few minutes. Add the hot water and simmer, covered, until cabbage is tender. Add the beans, rice, tomato, and the cherry pepper. Add salt and pepper and simmer for 30 minutes, covered until the rice is soft and much of the water has evaporated.

Meanwhile, in a frying pan, add some olive oil and the rest of the onions. Sprinkle the onions with the sugar, vinegar, and paprika and cook on medium or low heat until the onions are caramelized. Spoon the cabbage-bean mixture onto a platter, and top with the caramelized onions. Enjoy!

Utica Phoenix Staff
Utica Phoenix Staffhttp://www.uticaphoenix.net
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