cabbage and broad beans

Name: cabbage and broad beans
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Onions; 1 collar Soup Greens; 7-10 Tbsp Salt; 500 g broad beans; 500 g White cabbage; 2-3 TABLESPOONS Olive oil; 1 can(s) (425 ml) Sauerkraut; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Celery green

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Onions
1 collar Soup Greens
7-10 Tbsp Salt
500 g broad beans
500 g White cabbage
2-3 TABLESPOONS Olive oil
1 can(s) (425 ml) Sauerkraut
7-10 Tbsp Pepper
1 TABLESPOON Flour
1 TABLESPOON Butter or margarine
7-10 Tbsp Celery green

Directions

1
Onions peel and quarter. Clean, wash and cut the soup greens into small pieces. Cover and cook onions and 3/4 of the soup greens in 3/4 litre boiling salted water for about 1 hour. Then pour through a sieve. Meanwhile peel and wash the beans and cook them in boiling salted water for about 15 minutes. Clean, wash, quarter and cut the white cabbage into strips. Heat the oil in a casserole.
2
Brown the cabbage strips and the rest of the soup vegetables in it. Add sauerkraut and beans. Deglaze with the stock and bring to the boil. Season to taste with salt and pepper. Knead flour and fat to a dumpling, stir into the cabbage, bring to the boil again briefly. Serve garnished with celery green as desired