Stewed cabbage with beans
4 servings
60 minutes
Cabbage stewed with beans is a simple yet surprisingly delicious dish of European cuisine known for its rich aroma and nutrition. It combines the tenderness of cabbage with the creamy texture of beans, while spices like turmeric and marjoram add a subtle spicy note. Historically, such dishes were prepared in peasant families where it was important to use accessible and hearty ingredients. This dish is perfect for both a casual lunch and a light dinner, and its versatility allows it to be served hot or cold. The added parsley refreshes the taste, while vegetable oil completes the composition, making the texture soft and pleasant. Cabbage stewed with beans is a cozy, warming dish that offers harmony of flavor and enjoyment in every bite.
1
Soak the beans overnight or for 5-6 hours. I use small beans of different colors, but any can be used. Boil until soft. Change the water in the middle and add salt. Finally, drain.
- Red kidney beans: 75 g
- White beans: 75 g
- Salt: to taste
2
Cut the cabbage into thin strips.
- White cabbage: 500 g
3
Place in a frying pan/pot with heated oil. Fry over medium heat, stirring occasionally. Do not cover with a lid.
- Vegetable oil: 80 ml
4
Grate the carrot on a coarse grater and add it to the cabbage after 10 minutes. Mix well. Fry for another 5 minutes.
- Carrot: 50 g
5
Reduce the heat to low, add salt, pepper, turmeric, marjoram, and finely chopped parsley. Mix well.
- Salt: to taste
- Spices: to taste
- Parsley: 100 g
6
After 5 minutes, add the boiled beans, mix gently, and cover with a lid. Simmer until ready, about 15 minutes. At the end, you can add a couple of tablespoons of vegetable oil.
- Red kidney beans: 75 g
- White beans: 75 g
- Vegetable oil: 80 ml
7
Stewed cabbage with beans can be served hot or cold.
