Recipe for Seasoned Cabbage and Beans
Serve this flavorful blend of vegetables and spices over steamed rice, but it could just as easily be paired with a baked potato or a bed of pasta. This vegetarian dish is rich in dietary fiber and vitamin C.
Preparation time: 20 minutes
Cook time: 30 minutes
Yield: 4 large servings
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 red or green bell pepper, chopped
1/2 teaspoon paprika
Salt and black pepper to taste
14-ounce can stewed tomatoes
1/2 cup water
3 cups shredded cabbage
15-ounce can pinto beans, drained and rinsed
In a large skillet, heat the olive oil over medium heat. Cook the onion, garlic, and green bell pepper in the oil until the onion is translucent, about 10 minutes.
Add the paprika, salt, black pepper, stewed tomatoes, and water and simmer for 5 minutes.
Add the cabbage and cook over low heat for 20 minutes, or until the cabbage is tender.
Add the beans and cook over low heat for an additional 10 minutes (or longer if you want softer cabbage).
Substitute garbanzo beans, black beans, or white or red kidney beans for the pinto beans.
Per serving: Calories 121 (From Fat 27); Fat 3g (Saturated 0g); Cholesterol 0mg; Sodium 410mg; Carbohydrate 21g (Dietary Fiber 6g); Protein 5g.