1/1 Photo of Green Beans and Cabbage 'Scandia'
Jenny Sanders's Note:
My Grandmother made this when I was a kid, and I loved it. I was thinking about it recently, but I didn't have any cabbage, so I used cauliflower instead. That was good too. I never have any bouillon cubes around so I just use a teaspoon of miso instead.
My Private Note
Units: US | Metric
- 1Wash, trim, slice and steam the green beans.
- 2Save 2/3 cup of the cooking water.
- 3Cool the beans in cold water to prevent them from cooking more from their own heat.
- 4Chop the cabbage, and set both vegetables aside.
- 5In a double boiler, melt the butter with the vinegar, sugar, bouillon cube, dill, salt and pepper to taste, and add the cornstarch mixed with a little cold water (about 1 tbsp.) Cook until the sauce thickens, stirring constantly, then thin it with the bean cooking water.
- 6Add the cabbage and cook it for 5 to 10 minutes, stirring frequently, then add the beans.
- 7Stir well to be sure the vegetables are well coated in the sauce. Thin with a little more water if needed.
- 8Heat through and serve.
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Nutritional Facts for Green Beans and Cabbage 'Scandia'
Serving Size: 1 (106 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 55.8
- Calories from Fat 18
- Total Fat 2.0 g
- Saturated Fat 1.2 g
- Cholesterol 5.1 mg
- Sodium 124.5 mg
- Total Carbohydrate 8.7 g
- Dietary Fiber 3.1 g
- Sugars 2.7 g
- Protein 1.8 g