Green Beans and Cabbage Scandia
Elevate your vegetable side dish game with this vibrant and flavorful Green Beans and Cabbage Scandia recipe. Combining tender-crisp green beans and caramelized cabbage, this dish is infused with the rich aroma of sautéed garlic and onions, complemented by the fresh zest of dill. A hint of optional red chili flakes adds a subtle kick, while a touch of butter and olive oil ensures a perfectly silky texture. Simmered lightly in vegetable broth, this recipe strikes the perfect balance between hearty and light, making it an ideal side dish or a satisfying vegetarian main course. Ready in just 40 minutes and packed with nutrient-rich ingredients, it’s a deliciously healthy way to bring fresh, seasonal vegetables to your table.
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Recipe Information
Ingredients
- 450 grams green beans
- 500 grams green cabbage
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 2 tablespoons fresh dill
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon red chili flakes (optional)
- 120 milliliters water or vegetable broth
Instructions
Trim the ends off the green beans and cut them in half if they are too long. Rinse and drain thoroughly.
Remove any wilted outer leaves from the cabbage, cut it into quarters, and core it. Shred the cabbage into thin slices using a sharp knife or a mandoline slicer.
Peel and finely dice the onion. Mince the garlic cloves.
In a large skillet or sauté pan, heat the olive oil and butter over medium heat until the butter has melted and starts to foam.
Add the diced onion to the pan and sauté for 3-4 minutes until it becomes translucent and slightly golden.
Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
Increase the heat to medium-high and add the shredded cabbage. Sauté for 5-6 minutes, stirring occasionally, until the cabbage begins to soften and develop a light caramelized color.
Add the green beans to the pan and stir well to combine with the cabbage and onions.
Pour in the water or vegetable broth, then sprinkle with salt, black pepper, and red chili flakes (if using). Reduce the heat to medium, cover the pan, and let the vegetables steam for about 8-10 minutes, or until the green beans are tender-crisp.
Remove the lid and increase the heat to medium-high. Cook for an additional 3-4 minutes, stirring occasionally, until any excess liquid has evaporated.
Remove the pan from heat and stir in the chopped fresh dill for a burst of herbal flavor.
Adjust the seasoning with more salt and pepper if needed. Serve hot as a side dish or enjoy it as a light vegetarian main course.
Nutrition Facts
Calories |
913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 3515 mg | 153% | |
| Total Carbohydrate | 81.4 g | 30% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 38.2 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2195 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
