White Beans & Cabbage

Page 86

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Reviews

This is a simple, inexpensive recipe. I used savoy cabbage instead of plain green cabbage. I also served it with broth, as suggested in the headnotes, right away. I just heated up a small pot of vegetable stock and then spooned a few ladle-fulls over the cabbage and beans. The grated Parmesan really adds a lot of flavor. This recipe is a keeper.

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