Ingredients Jump to Instructions ↓

  1. 2-3 T olive oil

  2. 1 lb cabbage

  3. 1 lb green bean s

  4. 2 medium onion s, coarsely chopped salt and pepper

  5. 5 large garlic cloves, minced

  6. 1/4 to 1/2 t medium-hot chile pepper

  7. 2 t garam masala

  8. 2 t dry basil

  9. 2 generous teaspoons sweet paprika

  10. 1/3 c vinegar

  11. 1/3 dry red or white wine

  12. 1 28 oz can whole tomato es, crushed (NB: can substitute other veggies)

Instructions Jump to Ingredients ↑

  1. In sauté pan, heat oil over medium high. Add cabbage, beans and onions. Season with salt & pepper, sauté for 10 minutes, until starting to brown. Stir in garlic and seasonings, cook 1 minute. Add vinegar and wine, boil down, scrape up brown glaze on bottom of pan. When no moisture is left, stir in tomatoes and juice with 1 c water. Bring to a simmer, cover and cook 10 minutes or until beans are tender. Uncover and cook off excess liquid until sauce is thick and rich tasting. Season to taste. Serve, hot, at room temp, or reheated. Serves 4.


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