Author Pam - For the Love of Cooking / Original by Alison Roman
Equipment
Dutch Oven or Large Pot
Ingredients
2tbspbutter
2tbspolive oil
1yellow onion, sliced thinly
Sea salt and freshly cracked pepper, to taste
1(15 oz) can of white cannellini beans
1(15 oz)can of white navy beans
4cupsvegetable or chicken broth**4 cups of water & 1-2 tbsp better than bouillon works well too)
¼smallhead of green cabbage, cored and chopped
1tbspwhite distilled vinegar
1cupfresh dill, coarsely chopped
Sour cream, for serving
Instructions
Heat the butter and olive oil in a large Dutch oven or pot over medium-high heat. Add onion then season with sea salt and freshly cracked pepper, to taste. Cook, stirring occasionally until nicely browned and frizzled, about 5-8 minutes. Side Note: You don't want them jammy caramelized onions, but you also don't want them burnt, so adjust the frequency of stirring as needed.
Use a slotted spoon to remove 1/4 cup of the frizzled onions; set aside for serving.
Add the drained beans to the Dutch oven and using a potato masher, mash someof the beans in the pot. Stir until the beans are well combined with the remaining frizzled onions. Side Note: You don't want a puree of beans but you do want to mash some down so it will help make the stew thicken.
Add the broth (or water + bouillon) and bring to a simmer. Simmer until the texture is to your liking (more time for thicker, less time for thinner), about 15-20 minutes.
Add the cabbage and vinegar, stirring to wilt. Simmer until the cabbage is totally tender and all the flavors have melded, about 10-15 minutes. Taste and season with more vinegar, sea salt, and/or freshly cracked pepper, to taste.
Remove from the heat and stir in half of the dill. Divide the stew among bowls and top with more dill, some frizzled onions, a dollop of sour cream or butter, and lots of freshly cracked black pepper. Serve immediately. Enjoy.