CABBAGE AND BEANS
8 oz. Jack Rabbit dried kidney beans
1 small head cabbage
1 (16 oz) can sauerkraut
1/2 tsp. caraway seeds
1 small onion, chopped
vegetable oil (for frying onion)
5 tbsp. flour
Soak the beans overnight to soften in enough water to cover the beans. Cook beans in the same soaking water until soft.
Chop the cabbage and cook with beans.
Add the sauerkraut and the caraway seeds.
Saute the onion in the oil and add to cabbage and beans.
Brown the flour in the oven and then add to the cabbage to thicken the juice. Cook until done.
Can be used as a main dish or a side dish.
Original source: unknown
8 oz. Jack Rabbit dried kidney beans
1 small head cabbage
1 (16 oz) can sauerkraut
1/2 tsp. caraway seeds
1 small onion, chopped
vegetable oil (for frying onion)
5 tbsp. flour
Soak the beans overnight to soften in enough water to cover the beans. Cook beans in the same soaking water until soft.
Chop the cabbage and cook with beans.
Add the sauerkraut and the caraway seeds.
Saute the onion in the oil and add to cabbage and beans.
Brown the flour in the oven and then add to the cabbage to thicken the juice. Cook until done.
Can be used as a main dish or a side dish.
Original source: unknown
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