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. The specific type of canned peppers we use are quite spicy. If you’d like something more mild, you can replace them with canned roasted red peppers.

Light up the stove and get a-cookin’, folks. You’ll be glad you did.

What Makes This Cabbage and Beans Recipe so Nutritious? 

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.

Braised Cabbage and Beans

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• Author: Anna Franklin

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Description

Cabbage and beans make for a warming and comforting winter meal.

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Ingredients

Scale 1x2x3x

• 1 cup dried mixed beans
• 1 head green cabbage
• 2 tbsp olive oil
• 1 medium onion
• 2 cloves of garlic, minced
• 2 cups vegetable stock, homemade or store-bought
• 1/2 jar of Shoe String Peppers
• 1 lemon, juiced
• Salt and pepper to taste
• 1/4 cup freshly chopped parsley for garnish

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Instructions

1. In a bowl, rinse and soak beans for at least 2 hours but preferably overnight.
2. Cut cabbage into 6 wedges and dice onion.
3. 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.
4. Add in the shoe string peppers, the juice of one lemon, salt and pepper to taste. Garnish with fresh parsley and serve.

Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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