Ingredients for Green Bean And Cabbage Tagine
- 1 medium head of cabbage, thinly sliced (about 4 cups)
- Green Beans
- 1 large onion, chopped
- Olive Oil
- Garlic Cloves
- Hot Pepper Sauce
- Garam Masala
- Dried Basil
- Sweet Paprika
- Cider Vinegar
- Dry Wine
- Crushed Tomatoes
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How to Make Green Bean And Cabbage Tagine
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the sliced cabbage and green beans to the skillet. Cook, stirring occasionally, until the cabbage begins to soften, about 5-7 minutes.
- Stir in the minced garlic, smoked paprika, cumin, and coriander. Cook for 1 minute more, until fragrant.
- Add the red wine vinegar and white wine. Bring to a boil, then reduce heat and simmer, scraping up any browned bits from the bottom of the pan, until the liquid is almost completely evaporated (about 3-5 minutes).
- Add the canned diced tomatoes (undrained) and 1 cup of water. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the green beans are tender.
- Uncover the skillet and continue to cook, stirring frequently to prevent sticking, until the sauce has thickened to your desired consistency (about 5-7 minutes). Season with salt and pepper to taste.
- Serve the Green Bean and Cabbage Tagine as a delicious vegetable side dish. Alternatively, use it as a filling for omelets, or serve it over pasta and top with grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
71g
Fat
7g
Carbs
13g
