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Cabbage & Beans

What you need: 

1 medium onion, chopped
1 1/2 tablespoons oil
1/4 cup water
2 carrots, diced
1/2 cabbage, chopped
salt and pepper, to taste
1 (16 ounce) can dark red kidney beans, drained
1/2 cup tomato sauce

What you do: 

1. Sauté onion in the oil for about 3 minutes. Add carrot and water, and cook over medium heat about 5 minutes.
2. Add cabbage, salt and pepper, and cook for about 15 minutes, or until cabbage is barely tender.
3. Add tomato sauce and drained beans. Cook for about 3 minutes, and serve.'

Preparation Time: 
Cooking Time: 


Ooohhh, this was good!  I made it twice this week!  I used 1/2 cup of water and 1 1/2 cups of spaghetti sauce, per others' suggestions.  Also, I used "red" cabbage, which looks awesome when it's cooking:  How often do you have a big pot of PURPLE?


I just made this for dinner and it was a hit!  I used black beans instead of kidney beans, added some garlic powder and Italian seasoning and a sprinkling of fennel seeds, and used a whole can of tomato sauce.  I served it over baked potatoes with cheese and sour cream on the side for the omnivore kids, and everyone ate it up.  My son calls it "Toots" because the cabbage and beans make him toot!  Very, very filling with the potatoes.


This was SO easy and SO yummy.  I did use veggie broth instead of water and it turned out scrumptious.  Thanks!


I love this dish!!!  I've made it a few times now since finding it last month.  I use cans of both black and kidney beans, use about 3/4 to 1 cup of water, cover the cabbbage mixture while cooking, and it's also good served over rice.  Thanks for a great recipe!   


This was delicious! Since I was using a whole (large head of cabbage,I doubled all the ingredients.Plus I used 2 8oz cans of tomato sauce and,as others recommended,lots of water! I also covered the pan while the carrot-onion-cabbage mixture was cooking.



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