Green Beans and Cabbage 'Scandia' |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. Ingredients:
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:
1. Wash, trim, slice and steam the green beans.
2. Save 2/3 cup of the cooking water.
3. Cool the beans in cold water to prevent them from cooking more from their own heat.
4. Chop the cabbage, and set both vegetables aside.
5. 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.
6. Add the cabbage and cook it for 5 to 10 minutes, stirring frequently, then add the beans.
7. Stir well to be sure the vegetables are well coated in the sauce. Thin with a little more water if needed.
8. Heat through and serve.
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