Braised Cabbage with Red Beans and Rice
Category: Main Dishes - Rice

Suitable for a: vegan diet


Ingredients:
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2 tablespoons olive oil

1 small onion, chopped

4 ounces chopped carrot

1 pound shredded cabbage

1 quart vegetable broth

1 cup Arborio rice

½ teaspoon salt

½ teaspoon white pepper

1 can dark red kidney beans


Instructions:
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Fry the onions and carrots in the olive oil in a medium stock pot until the onions are soft—about 10 minutes. Add the cabbage and 1 cup of the broth. Cover and cook on medium heat for 20 minutes, stirring occasionally. Bring to a full boil, and add everything else except the beans. Cover and simmer for 20 minutes. Add the beans and cook for an additional 5 minutes, uncovered, stirring to mix.


Additional comments:
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This recipe is from The Mediterranean Vegan Kitchen (http://www.amazon.com/gp/product/1557883599/sr=1-1/qid=1154385998/ref=sr_1_1/103-2339740-2555817?ie=UTF8&s=books) by Donna Klein. I reworded the ingredients slightly because I cook by weight instead of volume, and the instructions have been rewritten.