Braised Cabbage With Cranberry Beans & Rice Recipe
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Ingredients : Braised Cabbage With Cranberry Beans & Rice Recipe
1 tbsp olive oil
1/2 cup chopped onions
1/2 head large green cabbage, thinly shredded -8 to 9 cups
28 oz defatted reduced-sodium beef broth -chicken or vegetable broth -3 1/2 cups
1 pinch salt -plus more to taste
2 cup cooked cranberry beans -roman or red kidney beans
1 cup medium-grain rice -preferably arborio
freshly ground black pepper, to taste
1. In a large saucepan, heat oil over low heat. Add onions and cook,
stirring occasionally, until they are tender and translucent, about 5
minutes. (If the onions begin to stick, add 1 to 2 tablespoons of water.)
2. Stir in shredded cabbage, 1 cup of the broth and a pinch of salt. Cover
the saucepan and cook over medium-low heat for 20 minutes.
3. Stir in beans and the remaining 2 1/2 cups broth; bring to a simmer. Add
rice and salt to taste. Reduce the heat to low, cover and cook until the
rice is tender and most of the broth has been absorbed, 15 to 20 minutes.
(Add a little more water or broth if needed.) Sprinkle with pepper before
serving.
Makes about 6 cups, for 4 servings.
395 calories per serving: 16 grams protein. 6 grams fat(1.1 grams saturated
fat), 73 grams carbohydrate; 605 mg sodium; 4 mg cholesterol; 4 grams
fiber.
Busted by: Gail Shermeyer <4paws@netrax.net>
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Preparation Time: 0:00
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