Prep 10 mins
Cook 20 mins
An interesting vegetable mixture, elevated by an unusual mixture of seasonings. Leftovers taste even better the next day.
- 1⁄2 large cabbage, coarsely chopped
- 1 lb green beans, trimmed
- 2 medium onions, coarsely chopped
- 3 tablespoons olive oil
- 5 -6 garlic cloves, minced
- 1⁄2 teaspoon medium-hot hot pepper sauce
- 2 teaspoons garam masala
- 2 teaspoons dried basil or 2 tablespoons fresh basil
- 2 teaspoons sweet paprika
- 1⁄3 cup cider vinegar
- 1⁄3 cup dry wine
- 1 (28 ounce) can crushed tomatoes, undrained
- In a large skillet sauté cabbage, beans and onions in oil over medium heat about 10 minutes.
- Add the ingredients garlic through paprika and sauté 1 more minute.
- Add vinegar and wine, bring to a boil and boil down, scraping up any brown glaze from the bottom of the pan, until no liquid is left.
- Add tomatoes and 1 cup water, bring to a low simmer, cover and cook about 10 minutes until beans are tender. Uncover, and continue to cook, stirring to prevent sticking, until liquid cooks away and sauce is thick.
- Serve as is as a vegetable side, or use as a filling for omelets or serve over pasta, topped with Parmesan cheese.
This was a very good and healthy veggie dish. I can even see it as a full meal if ground turkey or beef were added. I followed it exactly but cooking times took longer because the liquid wasn't evaporating for step 2...I think the veggies had too much water of their own...so I didn't add the cup of water with the tomatoes and didn't cover it. We enjoyed this with rice. Made for Zaar Tag.