BEANS WITH CABBAGE, Sardinian-style legume soup, tasty recipe, simple flavorful main course or side dish, great for lunch or dinner.
The recipe for beans with cabbage Sardinian-style is very simple, fragrant, and flavorful, perfect to detox after a period of indulgence, obviously without bacon, it’s hearty but we can also make it light.
Beans with cabbage are a great side dish of Sardinian cuisine that I see perfectly as a main course or even a single dish combining legumes and vegetables.
Very easy to prepare, soak the beans the night before to soften them with a bit of baking soda and then proceed with cooking, adding cabbage lastly, and bacon if desired.
A hearty dish perfect for the winter period, rich and healthy, obviously if you prefer, you can omit the bacon to make the dish lighter.
Follow me in the kitchen today for beans with cabbage Sardinian-style.
Published 02/19/2013 10:00
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 8 Hours
- Preparation time: 20 Minutes
- Portions: 4-6
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz dried white beans
- 1 Savoy cabbage
- 0.7 oz wild fennels
- 1 white onion
- 5 oz tomato pulp
- 2 cloves garlic
- 9 oz bacon
Preparation
Soak the beans the night before with a pinch of baking soda. The next day, rinse them and cook in a pot with a drizzle of oil, celery, and onion or as you usually do.
Clean the cabbage, wash it, and slice it thinly with a smooth-bladed knife.
Wash the wild fennels and cut them into pieces. I used fennel fronds.
Halfway through the cooking of the beans, add the cabbage, chopped onion, and fennels.
Before the end of cooking the beans and cabbage, add the tomato pulp and check the salt.
Lastly, add the bacon, stir and let it dry.
Bon appétit
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