Prepare a bowl of ice water, set aside. In a large saucepan, bring water to a boil. Add cabbage, cook for 3 to 5 minutes. Drain the water, set aside 1/4 cup of the broth. Place the cabbage in a bowl of ice water. Drain the water.
Heat oil in a large saucepan over medium heat. Add onion, cook, stirring occasionally, until tender, about 5 minutes. Add garlic, chili and dill seeds. Cook, stirring occasionally, for 2 minutes.
Add beans and tomatoes. Boil. Reduce heat and simmer, stirring occasionally, until beans are tender, 30 to 40 minutes.
Purpose: For lunch
Main Ingredient: Vegetables / Legumes / Beans / Cabbage
Cuisine geography: Italian
Diet: Vegetarian food
- Tuscan Cabbage - 650 Grams
- Olive oil - 2 tbsp. spoons
- garlic - 3 Cloves
- Red chili - 1 Piece (dried)
- Dill Seed - 1/2 Teaspoon
- Beans - 240 Grams
- Tomato - 1 Piece
- salt - 1/4 Teaspoon
- Freshly ground pepper - - To taste
- Bread - 180 Grams (sliced and toasted)