Green Beans And Cabbage Scandia Recipes

MINESTRA (CABBAGE & BEANS)

Steps:

• Wash and cut cabbage head.
• I usually quarter, then cut in half again.
• Be sure core is removed and discarded.
• In large pot, sautee garlic in hot olive oil until tender.
• Add cabbage, chicken broth, salt and pepper.
• Bring to a boil.
• Immediately reduce to a simmer and cover.
• After about 45 minutes, add beans, then re-cover pot.
• Cook until everything is heated and tender throughout and all flavors have blended.
• You can add hot pepper flakes when serving, if desired.
• We also like to drizzle a bit of fine quality olive oil on the top of our bowls before eating.
• Enjoy with good crusty bread and you have yourself a healthy meal!

GERMAN-STYLE CABBAGE AND BEANS

Steps:

• Place 1 in. of water in a large saucepan; add beans. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Add the vinegar, sugar, onion, salt and pepper to the drippings. Bring to a boil. , Add cabbage. Reduce heat; cover and simmer for 5 minutes. Add beans; cook 3-5 minutes longer or until heated through. Stir in bacon.

WARM CABBAGE AND GREEN BEANS

Steps:

• In a medium saucepan, over low heat, melt butter; add onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, basil, and cook 15 minutes, stirring occasionally.
• Remove from heat and let stand 10 minutes; strain through a fine mesh sieve into a heat proof bowl (may be stored in a tightly covered container in the refrigerator for 3 weeks).
• To make the cabbage and green beans heat a saute pan or skillet over medium heat; melt 1/2 cup spiced butter and add cabbage and sliced onion.
• Saute until cabbage is wilted, about 5 minutes; add fresh tomatoes, canned tomatoes, garlic, mustard seeds, nigella seeds, turmeric, berbere, cardamom, and ginger.
• Cook, over low heat, until soft and fragrant, stirring occasionally, about 30 minutes.
• Meanwhile, prepare and ice water bath; bring 6 cups of water to a boil in a medium saucepan.
• Add green beans to boiling water, reduce heat to low, and cook until bright and tender, 3 to 5 minutes; immediately drain and plunge beans into the water bath.
• Drain beans and fold into the tomatoes and cabbage mixture; simmer 10 minutes.
• Taste and adjust for salt.; serve with injera bread or rice.