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Italian Cabbage and Beans
— Created by Marj Dente from Fred Dente’s dad’s original recipe.
Cut an entire head of regular cabbage — although Savoy cabbage is excellent in this recipe as well — into chunks, discarding the hard core. Heat oil of your choice in a large heavy bottom pan. When very hot, add the cabbage and turn quickly so that the cabbage gets seared but not burnt.
Turn down heat once leaves start to get soft. Add 6 to 8 cloves of sliced or minced garlic. Cook until cabbage is nearly reduced by half. Add 14.5 oz can of any kind of beans: cannellini, kidney, red or black beans. Add 14.5 oz can of chopped tomatoes. Add 1/2 t. dried oregano (and any other Italian spices), Hawaiian salt and Braggs to taste. Let simmer about 30 minutes (or less if you like crispier cabbage). Serve by itself, or best over rice or grain of your choice. This makes enough for four big eaters.
This is a very economical meal and can be made quickly with ingredients always on hand as a regular head of cabbage will last a long time in the refrigerator.
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