RECIPE: Sweet and Sour Cabbage With Kidney Beans (Italy)

[Guest guest]

This is funny: just as you were talking about sweet and sour stir-fried dishes

here, I was

putting the following recipe up on my blog (http://beanvegan.blogspot.com). It

is not

what Coleen was looking for, though, since it is Italian

 

I'm not quite sure what is meant by old-fashioned stir-fried vegetables - there

are as

many recipes to do in a stir-fried manner as can be imagined, and from all over

asia. But if

you just mean a generic Chinese-style (more or less Cantonese), then yes do add

garlic

and ginger for a little zip. Chilies are not unheard of either LOL - and you can

use as much

or as little of you like. But I digress. Here's my _Italian_ recipe!

 

We had this for lunch yesterday.

 

SWEET AND SOUR CABBAGE WITH KIDNEY BEANS (Italy)

 

Quick and Easy. Serves 2. Can be doubled, tripled, etc., as needed.

 

This is adapted from Donna KleinÕs Vegan Italiano.

 

1 medium onion (about 4 or 5 ounces)

1/2 lb cabbage, finely shredded

12 cup vegetable stock (homemade if you have it)

1 cup cooked red kidney beans (I like the dark red), drained (or use half a can,

drained)

2 Tbsp red wine vinegar (I use Eden brand)

1 Tbsp turbinado sugar

a few grinds of fresh black pepper

salt to taste

 

Put the onion together with 1/4 cup water or so in a skillet over medium-high

heat and

cook until onions soften, stirring the while (about 4 or 5 minutes). Add the

cabbage and

the stock, bring to the boil on high, then reduce to a simmer and cover,

stirring now and

then, for

around 12 to 15 minutes or until the cabbage is tender. It shouldnÕt be mushy.

 

Remove the lid and, if necessary, return to high heat in order to evaporate any

excess

liquid.

 

Now add the beans together with the remaining ingredients, stirring until the

beans are

hot and there is no liquid remaining. This will take a couple of minutes only.

 

Taste for seasonings and serve over rice, polenta, or grain of your choice. It

also tastes

remarkably good chilled, so any leftovers make a handy salad dish without

further ado.

Reheats nicely too!

 

Love, Pat

[Guest guest]

Looks good Pat! And we actually have about a half of head cabbage leftover from

a prior recipe! :-)

 

Cindi

 

Pat <drpatsant wrote:

This is funny: just as you were talking about sweet and sour

stir-fried dishes here, I was

putting the following recipe up on my blog (http://beanvegan.blogspot.com). It

is not

what Coleen was looking for, though, since it is Italian

 

I'm not quite sure what is meant by old-fashioned stir-fried vegetables - there

are as

many recipes to do in a stir-fried manner as can be imagined, and from all over

asia. But if

you just mean a generic Chinese-style (more or less Cantonese), then yes do add

garlic

and ginger for a little zip. Chilies are not unheard of either LOL - and you can

use as much

or as little of you like. But I digress. Here's my _Italian_ recipe!

 

We had this for lunch yesterday.

 

SWEET AND SOUR CABBAGE WITH KIDNEY BEANS (Italy)

 

Quick and Easy. Serves 2. Can be doubled, tripled, etc., as needed.

 

This is adapted from Donna KleinÕs Vegan Italiano.

 

1 medium onion (about 4 or 5 ounces)

1/2 lb cabbage, finely shredded

12 cup vegetable stock (homemade if you have it)

1 cup cooked red kidney beans (I like the dark red), drained (or use half a can,

drained)

2 Tbsp red wine vinegar (I use Eden brand)

1 Tbsp turbinado sugar

a few grinds of fresh black pepper

salt to taste

 

Put the onion together with 1/4 cup water or so in a skillet over medium-high

heat and

cook until onions soften, stirring the while (about 4 or 5 minutes). Add the

cabbage and

the stock, bring to the boil on high, then reduce to a simmer and cover,

stirring now and

then, for

around 12 to 15 minutes or until the cabbage is tender. It shouldnÕt be mushy.

 

Remove the lid and, if necessary, return to high heat in order to evaporate any

excess

liquid.

 

Now add the beans together with the remaining ingredients, stirring until the

beans are

hot and there is no liquid remaining. This will take a couple of minutes only.

 

Taste for seasonings and serve over rice, polenta, or grain of your choice. It

also tastes

remarkably good chilled, so any leftovers make a handy salad dish without

further ado.

Reheats nicely too!

 

Love, Pat

 

 

.