Broad beans on white cabbage

Name: Broad beans on white cabbage
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 7-10 Tbsp 750 g-1 kg broad beans; 7-10 Tbsp salt, white pepper; 1 (approx. 1 kg) White cabbage; 1 bunch of greens; 3-4 Tbsp Oil (e.g. olive oil); 1-2 TABLESPOONS Vegetable broth; 2 TABLESPOONS Flour; 2 TABLESPOONS butter/margarine; 7-10 Tbsp Parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

7-10 Tbsp 750 g-1 kg broad beans
7-10 Tbsp salt, white pepper
1 (approx. 1 kg) White cabbage
1 bunch of greens
3-4 Tbsp Oil (e.g. olive oil)
1-2 TABLESPOONS Vegetable broth
2 TABLESPOONS Flour
2 TABLESPOONS butter/margarine
7-10 Tbsp Parsley

Directions

1
Peel and wash the beans. Cook in boiling salted water for 15-20 minutes. Clean, wash, quarter and cut cabbage into strips. Clean, wash and chop soup greens
2
Heat the oil in a casserole. Brown the soup vegetables and cabbage in it. Deglaze with 1/2-3/4 l water, bring to the boil and stir in the stock. Cover and cook for 10-15 minutes.
3
Pour off the beans, quench and remove from the skin as desired
4
Knead flour and fat, stir into the vegetables to bind as flakes. Simmer briefly, season to taste. Add the beans. Garnish with parsley. Served with: Boiled potatoes
5
Drink: wine or beer