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Dilly Bean Stew with Cabbage and Frizzled Onions
Ingredients
  • 2 tablespoons unsalted butter, plus more (optional)
  • 2 tablespoons olive oil, plus more
  • 1 large onion, thinly sliced
  • kosher salt, freshly ground black pepper
  • 2 15-ounce cans white beans such as navy, butter, cannellini, drained and rinsed
  • ⅓ cup dry quinoa
  • 4 cups vegetable or chicken broth (or my preference, 4 cups water plus 1 to 2 tablespoons better than bouillon)
  • ¼ of a head of cabbage, core removed, coarsely chopped (roughly 8 to 10 ounces)
  • 1 tablespoon white distilled vinegar or fresh lemon juice (lemon juice should be last resort- white distilled vinegar really should be the thing you use here)
  • 1 cup dill, coarsely chopped
  • Sour cream (optional)
Note: Ingredients may have been altered from the original.
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