Recipe by Jenny Sanders
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.
Top Review by Cheryl A.
I was searching through my freezer to see what I could make for dinner and saw green beans and cabbage. I never saw a recipe for these things together so I did a Google search and found this recipe. I was so impressed! It was very delicious and easy to make. I will definitely share this and make it again!
- 1 lb green beans
- 2 cups chopped cabbage
- 1 tablespoon butter
- 1 tablespoon vinegar
- 1 teaspoon sugar
- 1 bouillon cube
- 1 tablespoon minced fresh dill or 2 teaspoons dried dill
- 1 tablespoon cornstarch
- salt and pepper
Directions See How It's Made
- Wash, trim, slice and steam the green beans.
- Save 2/3 cup of the cooking water.
- Cool the beans in cold water to prevent them from cooking more from their own heat.
- Chop the cabbage, and set both vegetables aside.
- In 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.
- Add the cabbage and cook it for 5 to 10 minutes, stirring frequently, then add the beans.
- Stir well to be sure the vegetables are well coated in the sauce. Thin with a little more water if needed.
- Heat through and serve.