A tangy bean and cabbage stew with Dijon mustard and vegetable broth.
20 gButter
1.5 cupsCannellini Beans
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260 gCabbage
100 gOnion
10 gGarlic
28 gDijon mustard
1.25 cupsVegetable broth
To tasteSalt
To tasteBlack Pepper
Cook Onion, Garlic, and Cabbage in Butter until softened.
Stir in Dijon mustard and cook for 1 minute.
Pour in Vegetable broth and Cannellini Beans and bring to a steady simmer.
Simmer for 8 minutes until the flavors come together.
Season with Salt and Black Pepper.