Cabbage and beans on toasted rye is one of those quick, easy meals that I can pretty much make when I practically have nothing in the fridge and zero will to walk the literally 3 minutes it takes to get to the closest shop. In fact, that is one of my specialities–not the laziness(!), but making something out of seemingly nothing….or so says my husband. Really it’s just a combination of loving the challenge of being creative and having a strategically stocked pantry. For in this dish there isn’t a single flavor that you wouldn’t find in a typical Croatian or, I imagine, any other slavic pantry. And its delicious. Did I mention healthy, too? Beans are packed with dietary fiber, protein, iron, and magnesium, plus cabbage has a ton of vitamin C, so this is great if you are looking for a vegetarian option.
- 2 cups chopped cabbage
- 1-400g can of white beans (your preference), drained
- 1/2 small onion, chopped
- Vegeta (Croatian spice found at any Central or Eastern European shop and some supermarkets)
- salt and pepper, to taste
- parsley, for garnish
- rye bread
In a large pan, put a few slices of rye bread in a little oil and toast each side. Set aside.
In that same pan, add a little more oil and caramelize the onions. Next add the beans and cook for a few minutes. While the beans are cooking, put water in an electric kettle to boil (if you don’t have one, simply do it on the stove, but factor in more time). Add about a teaspoon of Vegeta to a mug and fill with boiling water, stirring to incorporate. Next add the cabbage and Vegeta water to the beans. Add the juice of half a lemon and a bit of salt and pepper. Cover and cook, stirring occasionally, for about 10-15 minutes or until the cabbage has wilted and is almost browning.
Serve the cabbage and bean mixture over the toasted rye bread. Season with salt and pepper to taste and garnish with parsley.