Ingredients:
1 tsp vegetable oil
2 onions, thinly sliced
1 tsp garlic powder
1 can of kidney beans (15 oz)
1 TB chopped fresh dill
1 tsp caraway seeds
6 cups robust umami broth
4 cups cabbages (approx 1/2 medium cabbage)
Salt and pepper to taste
1 TB paprika
Directions:
- Heat the oil in a dutch oven.
- Add the onions, put the lid on, and let steam 5-10 minutes.
- Stir in the garlic powder, turn up the heat.
- Add the beans, dill, and caraway and stir for a minute or two to mix.
- Add the broth.
- Bring to a boil and add the cabbage. Return to a boil.
- Add the salt and pepper
- Put on the lid and return to a simmer.
- Cook approximately 15 minutes, or until the cabbage is cooked to your taste.
- Stir in the Paprika.
Makes 4 (2.5 cup) servings
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