Cabbage Stewed with Beets and Beans
by Editorial Staff
This version of stewed cabbage perfectly diversifies the diet of not only meat-free food lovers. I suggest adding canned red beans and beets to the usual vegetables. Vegetables go well with each other to taste. Beets and beans make the dish more satisfying, brighter, and more interesting.
Cook: 1 hour
Servings: 2
Ingredients
- White cabbage – 200 g
- Canned red beans – 200 g
- Beets – 120 g (1 pc.)
- Carrots – 70 g (1 pc.)
- Onions – 70 g (0.5 pcs.)
- Tomato juice – 250 ml
- Salt – 0.5 teaspoon (to taste)
- Ground black pepper – 0.25 teaspoon (to taste)
- Bay leaf – 2 pcs.
- Vegetable oil – 2 tbsp
Directions
- Prepare all products according to the list. Peel, wash, and dry carrots, beets and onions. Free the canned beans from liquid.
- Cut the onion into small cubes, grate the carrots on a medium grater.
- Also, grate the beets on a medium grater.
- Warm up the pan, pour in vegetable oil, put carrots, onions and beets. Fry vegetables over medium heat, stirring occasionally, for 7-10 minutes.
- Cut the cabbage into thin strips.
- Place the cabbage in the skillet.
- Stir the contents of the pan.
- Add canned beans to the pan.
- Add tomato juice, salt, ground pepper, and a bay leaf there.
- Simmer vegetables, covered over low heat, stirring occasionally, for 30-40 minutes, until the cabbage is cooked.
- Cabbage stewed with beets and beans is ready. Arrange vegetables on plates and serve.
Enjoy your meal!
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