While the virtues of cabbage may be obvious (it’s good for you!), beans are another healthy choice to incorporate into your diet. Their antioxidants, fiber, and other nutrients, prevent cell damage, help promote a healthy digestive system, and fight off diseases. In our Braised Cabbage and Beans recipe you get a hearty dose of both of these superfoods along with tasty vegetable stock, spicy peppers, and a bit of lemon juice for that tangy zing. It’s a dish that’s simple to prepare and warms the soul during the cold days of winter.
Light up the stove and get a-cookin’, folks. You’ll be glad you did.
Braised Cabbage and Beans Recipe
1 cup dried mixed beans from Greenwalt Farm
1 head green cabbage from Who Cooks For You Farm
2 tablespoons olive oil
1 medium onion from Who Cooks For You Farm
2 cloves of garlic, minced
2 cups vegetable stock, homemade or store-bought
1/2 jar of Shoe String Peppers from Clarion River Organics*
1 lemon, juiced
Salt and pepper to taste
1/4 cup freshly chopped parsley for garnish
- In a bowl, rinse and soak beans for at least 2 hours but preferably overnight.
- Cut cabbage into 6 wedges and dice onion.
- In a hot dutch oven, add 2 tablespoons of olive oil and add cabbage wedges. Cook until the outsides are crispy and brown. Add onion, garlic, beans and vegetable stock. Simmer for 1-2 hours or until the beans are fully cooked and tender.
- Add in the shoe string peppers, the juice of one lemon, salt and pepper to taste. Garnish with fresh parsley and serve.
**these canned peppers are quite spicy. If you’d like something more mild, you can replace them with canned roasted red peppers.
Recipe and Styling by Anna Franklin / Photography by Dave Bryce
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