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Purple cabbage with beans (v, lf)

Adapted from the spring greens recipe in the Leon Ingredients & Recipes cookbook.
Makes a side dish or meal accompaniment for 4 to 6.

Original post (with pictures) here.

1/2 a purple cabbage, roughly chopped
1 medium leek, sliced
1/2 tsp caraway seeds
3 spring onions, thinly sliced
1 1/2 cups cooked white beans (I used great northern beans but any white beans would work)
1 1/2 tbsp apple cider vinegar
1/2 bunch fresh mint, chopped
1/2 bunch parsley, chopped
Salt and pepper, a dash of each

1. In a large saucepan, bring 1 cup water to boiling and then add the cabbage, leek and caraway seeds. Cover and simmer over medium heat for ~4 minutes.
2. Add the spring onions and continue simmering, stirring occasionally, for a further 3 - 5 minutes. Reduce heat to low and add the white beans and vinegar and seasonings. Keep on low heat for a further minute, and then serve with rice, quinoa, baked potato, or another side of your choosing