Green Beans And Cabbage 'Scandia'

1. 1

   Wash, trim, slice and steam the green beans.

2. 2

   Save 2/3 cup of the cooking water.

3. 3

   Cool the beans in cold water to prevent them from cooking more from their own heat.

4. 4

   Chop the cabbage, and set both vegetables aside.

5. 5

   In a double boiler, melt the butter with the vinegar, sugar, bouillon cube, dill, salt and pepper to taste, and add the cornstarch mixed with a little cold water (about 1 tbsp.) Cook until the sauce thickens, stirring constantly, then thin it with the bean cooking water.

6. 6

   Add the cabbage and cook it for 5 to 10 minutes, stirring frequently, then add the beans.

7. 7

   Stir well to be sure the vegetables are well coated in the sauce. Thin with a little more water if needed.

8. 8

   Heat through and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.