Dilly Bean Stew with Cabbage and Frizzled Onions
Dilly Bean Stew with Cabbage and Frizzled Onions from Alison Roman
This delightful herby bean stew is the perfect warming dinner! Pair it with some fresh bread and maybe a side salad, and you’ve got a hearty warming meal ready to go.
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
4 cups vegetable or chicken broth (or my preference, 4 cups water plus 1–2 tablespoons better than bouillon)
¼ of a head of cabbage, core removed, coarsely chopped (roughly 8–10 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, if you must
Serving suggestions
This soup pairs perfectly with a hearty, rustic bread. You can’t go wrong with high-quality sourdough, thickly sliced. Leave it un-toasted to really enjoy the freshness of the bread. Or toast it in a pan with some butter.
If you want some extra veggies in the mix, add a simple side salad of arugula tossed with extra virgin olive oil, balsamic vinegar, a crack of pepper and a pinch of Maldon salt.
Enjoy!