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Braised Cabbage With Cranberry Beans & Rice

beans & legumes, side dishes

1 tablespoon olive oil
1/2 cup chopped onions
1/2 head large green cabbage; thinly shredded
--8 to 9 cups
28 ounces defatted reduced-sodium beef broth
--chicken or vegetable broth
--3 1/2 cups
1 pinch salt
--plus more to taste
2 cups cooked cranberry beans
--roman or red kidney beans
1 cup medium-grain rice
--preferably arborio
freshly ground black pepper; to taste

1. In a large saucepan, heat oil over low heat. Add onions and cook, stirring occasionally, until they are tender and translucent, about 5 minutes. (If the onions begin to stick, add 1 to 2 tablespoons of water.)

2. Stir in shredded cabbage, 1 cup of the broth and a pinch of salt. Cover the saucepan and cook over medium-low heat for 20 minutes.

3. Stir in beans and the remaining 2 1/2 cups broth; bring to a simmer. Add rice and salt to taste. Reduce the heat to low, cover and cook until the rice is tender and most of the broth has been absorbed, 15 to 20 minutes. (Add a little more water or broth if needed.) Sprinkle with pepper before serving.

Makes about 6 cups, for 4 servings.

395 calories per serving: 16 grams protein. 6 grams fat(1.1 grams saturated fat), 73 grams carbohydrate; 605 mg sodium; 4 mg cholesterol; 4 grams fiber.

Busted by: Gail Shermeyer <>

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Contributor: Eating Well, October 1996

Yield: 4 servings

Preparation Time: 0:00

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