Med Vegan: Braised Cabbage with Red Beans and Rice

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* Exported from MasterCook Mac *

 

Braised Cabbage with Red Beans and Rice

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein p 164

Serving Size : 4 Preparation Time :0:00

Categories : Rice Vegetables

Legumes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons extra virgin olive oil

1 small onion -- chopped

- about 4 ounces

1/4 cup chopped carrots

8 cups shredded green cabbage -- about 1 pound

4 cups vegetable broth

1 cup arborio rice

salt and freshly ground black pepper -- to taste

1 1/2 cups cooked red kidney beans

- or 15 ounce canned red kidney beans --

rinsed and drained

 

Makes 4 to 6 servings.

 

Cabbage with red beans is a classic Italian combination, and it is

often served with rice. this homey main dish is, to me, the epitome

of comfort food.

 

In a large deep-sided skillet with a lid or a medium stockpot, heat

the oil over medium-low heat.Add the onion and carrot and cook,

stirring occasionally, until softened, about 10 minutes.

 

Add the cabbage and 1 cup of the broth, tossing to combine. Cover and

cook over medium-low heat for 20 minutes, stirring a few times. Add

the remaining broth and bring to a boil over high heat. Add the rice,

salt, and pepper. Reduce the heat to medium-low, cover, and cook

until the rice is tender and most of the broth has been absorbed, 15

to 20 minutes.

 

Add the beans and cook, uncovered, stirring occasionally, until

heated through, about 5 minutes. Serve warm.

 

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Per serving (excluding unknown items): 493 Calories; 11g Fat (20%

calories from fat); 16g Protein; 82g Carbohydrate; 2mg Cholesterol;

1666mg Sodium

Food Exchanges: 5 Starch/Bread; 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat

 

 

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