Sautéed Cabbage with Pinto Beans in Tomato Sauce
This Sautéed Cabbage with Pinto Beans will make a great simplistic yet flavorful gluten-free comforting meal that is loaded with fiber and high in protein.
Servings 6
Calories 175kcal
Cost $4 USD
Equipment
- Large cooking pot
Ingredients
- 1 medium-sized head of cabbage thinly shredded
- 1 medium carrot grated
- 2 medium onions chopped
- 1 tbsp tomato paste
- 1 can pinto beans drained
- 3 bay leaves
- 1 tsp sea salt
- 1 tsp thyme
- ground pepper
- 1 tbsp olive oil optional
Instructions
- Heat olive oil in a large pot and sautée grated carrot and chopped onion for a couple of minutes (for oil-free, add a splash of water initially and keep on adding extra water as needed to deglaze the bottom of the pot).
- Place shredded cabbage, cooked pinto beans and the rest of ingredients into the same pot and cook until cabbage is soft to your liking (around 1h30mins).*
- Serve still warm. Top with pumpkin seeds (optionally), vegan mayo or mayo and dill sauce.
Notes
* Alternatively, massage the cabbage with salt and leave to release liquid for a couple of hours prior to cooking – this will help shorten the time to cook cabbage.