DISHORA / RECIPES
Cabbage and white
bean skillet
Golden cabbage edges, creamy
beans and a bright lemon finish.
Next: ingredients.
DISHORA / RECIPES
Ingredients
Makes 4 main-course portions
2 tbsp (30 ml) olive oil
1 medium yellow onion (150 g), thinly
sliced
600 g green cabbage, cored, ¾-inch
pieces
3 garlic cloves (9 g), minced
1 tsp dried thyme
¼ tsp red pepper flakes (optional)
½ cup (120 ml) vegetable broth
2 × 15.5-oz cans cannellini beans,
drained and rinsed (480 g drained)
½ tsp fine salt; start with less if needed
¼ tsp ground black pepper
1 tbsp (15 ml) lemon juice, plus to taste
1 tbsp chopped fresh parsley
DISHORA / RECIPES
Set out your tools
12-inch skillet with a lid
(or a wide sauté pan)
Knife and cutting board
Colander
Measuring cups and spoons
Wooden spoon or spatula
DISHORA / RECIPES
First, prep the
vegetables
Drain and rinse the beans gently.
Trim and core the cabbage, then
cut the leaves into roughly ¾-inch
pieces.
Thinly slice the onion and mince
the garlic. Measure the broth and
seasonings.
Visit the recipe for all
instructions.