Ingredients
- 30 ounces green beans (2 cans)
- 1 teaspoon chicken bouillon (they had tablespoon)
- 2 tablespoons butter
- 1 tablespoon sugar
- 3 tablespoons white vinegar
- 1/8 teaspoon pepper
- 1/2 teaspoon dill weed (they had seed)
- 2 cups cabbage, diced small
- Slurry
- 1 teaspoon cornstarch
- 1 tablespoon water
How to Make
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Step 1: Drain the bean juice from both cans into large sauce pan.
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Step 2: Add bouillon, sugar, vinegar and seasoning to taste.
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Step 3: Heat up and add cabbage.
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Step 4: Cook until cabbage is just tender 7 minutes.
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Step 5: Add beans and cook for 5 minutes.
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Step 6: Add slurry and cook stirring until thickened.
We hope you enjoy this recipe!
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