Green Beans and Cabbage 'Scandia'

Recipe by Jenny Sanders
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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