Friday, April 8, 2016

Cabbage and bean stew

I was craving something simple and Eastern European for dinner. I have no idea is such a dish is prepared in any part of Europe, but it sounded good to me and it ended up tasting even better.

2x15 oz cans cannellini beans
1 small head of savoy cabbage
1 tbsp olive oil
3 cloves garlic
1 tsp red pepper flakes
0.5 tsp paprika
1 cup of chicken broth
1/3 cup breadcrumbs
1/3 cup shredded parmesan
black pepper

Drain and wash the canned beans. Core and shred the cabbage.

Heat the oil and the pepper flakes in a a large skillet on medium high for a minute to extract the spicy flavor. Add the beans, the paprika. and the crushed garlic. Stir and mix well. Cook for a minute or so.

Add in the chicken broth and the shredded cabbage. If necessary, add some water to nearly cover the cabbage. Bring to a simmer and cook until cabbage is somewhat tender (to taste).

Mix the shredded parmesan and the breadcrumbs with a pinch of black pepper. Top the dish with it and spray with vegetable oil. Broil until golden brown. Serve hot with a piece of crusty bread.

No comments:

Post a Comment