Directions:
- Wash, trim, slice and steam the green beans.
- Save 2/3 cup of the cooking water.
- Cool the beans in cold water to prevent them from cooking more from their own heat.
- Chop the cabbage, and set both vegetables aside.
- In a double boiler, melt the butter with the vinegar, sugar, bouillon cube, dill, salt and pepper to taste, and add the cornstarch mixed with a little cold water (about 1 tbsp.) Cook until the sauce thickens, stirring constantly, then thin it with the bean cooking water.
- Add the cabbage and cook it for 5 to 10 minutes, stirring frequently, then add the beans.
- Stir well to be sure the vegetables are well coated in the sauce. Thin with a little more water if needed.
- Heat through and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 57.64 Kcal (241 kJ) | ||
| Calories from fat | 18.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2g | 3% | |
|---|---|---|---|
| Cholesterol | 5.17mg | 2% | |
| Sodium | 16.77mg | 1% | |
| Potassium | 213.12mg | 5% | |
| Total Carbs | 9.1g | 3% | |
| Sugars | 3.65g | 15% | |
| Dietary Fiber | 3.17g | 13% | |
| Protein | 1.94g | 4% | |
| Vitamin C | 20.1mg | 34% | |
| Iron | 0.8mg | 4% | |
| Calcium | 41.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 51.21 Kcal (214 kJ) | ||
| Calories from fat | 16.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.78g | 3% | |
|---|---|---|---|
| Cholesterol | 4.59mg | 2% | |
| Sodium | 14.9mg | 1% | |
| Potassium | 189.37mg | 5% | |
| Total Carbs | 8.08g | 3% | |
| Sugars | 3.24g | 15% | |
| Dietary Fiber | 2.82g | 13% | |
| Protein | 1.72g | 4% | |
| Vitamin C | 17.9mg | 34% | |
| Iron | 0.7mg | 4% | |
| Calcium | 37.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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