Dilly bean stew with cabbage & frizzled onions from Something from Nothing (page 65) by Alison Roman

Ingredients

dill
stock of your choice
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Serves : 4

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

lholtzman on June 02, 2026

I loved this soup. The beans give it protein, so it’s more substantial than other cabbage soups. I added more vinegar to give it a more pickleier flavor.
sophie_lfm61y on May 20, 2026

Easy, cheap, and tasty!
Plumberful on May 13, 2026

Another winner from “Something from Nothing”— “Dilly Bean Stew with Cabbage and Frizzled Onions” page 65. We loved it!! Simple to make, inexpensive and delicious.
Pandan on May 04, 2026

I loved this, would definitely make again! Rounded taste & nice and cheap winter dish.
BearTrapHouse on April 10, 2026

Another Alison banger. So simple.
SheilaS on April 06, 2026

Delicious! I used Rancho Gordo cassoulet beans that I’d cooked ahead. I added a few arbol chilies to the beans and appreciated the warmth they added.
snackbaby on April 04, 2026

I love! all good things in here
gootenbeez on April 02, 2026

They hype is well deserved. Easy and soooooo delicious. Will add this to my soup rotation. I'd even say it's healthy too!
nancy_ykljtr on March 08, 2026

Comically easy and such a hit! We charred the cabbage in the pan first with salt and pepper just to add some additional color / depth of flavor.
Willora on March 06, 2026

Easy recipe. The dill is crucial and highly recommend serving with yogurt. I also fried an egg and tossed it on top and that was a great addition.
Lmaru on February 25, 2026

When the recipe was almost finished I wasn't very impressed – until I stirred in the dill, and then added the frizzled onions to my bowl. The dill somehow elevates it without becoming an overwhelming flavor. I did think it benefited from having lemon slices on the table to squeeze on individual bowls.
katmagdunn on February 15, 2026

This was unreasonably delicious for what it is; the key I think was using extremely good jarred beans (bold beans white beans) and fresh chicken stock. Don’t scrimp on butter either
alinutzamica on February 11, 2026

Another winner from this book! Excellent!
elisa_m95b99 on February 09, 2026

Loved this!!! Short ingredient list but lots of flavor . Will definitely be making this again
jdejong on January 22, 2026

I used a full bag of Rancho Gordo Caballero beans, so I increased the recipe proportionately. I added about 4 oz of guanciale to the recipe (frizzled onions and shallots in the fat) and added the guanciale to the soup at the end of the cooking time. Used homemade chicken stock and a combination of white and red cabbage. Although I cook with a variety of vinegars, I was skeptical about the distilled white vinegar. I ended up using the full quantity and was happy with the result. Love that the recipes I have made from this book so far truly are adaptable to what you have on hand. This will be a go to winter soup for us!
Kaylin283 on January 14, 2026

What a great lil recipe for when I feel lazy and cozy and don't feel like doing much more than chopping a single onion but expect a high payoff. This recipe is truly something from nothing, the essence of this cookbook. The day before, I cooked a full pound of rancho gordo yellow eye beans and used half of it in the baked bean/caramelized cabbage recipe on page 165, and reserved half for this one. The starchy bean broth from yesterday's pot also went in as my broth for this recipe. Definitely keeping in my menu rotation.
mluke on January 10, 2026

This has entered weekly rotation - so easy, and far more delicious than you’d expect. Highly recommend.
tmjellicoe on January 04, 2026

Super easy. A touch tangy to my palate so I will reduce the vinegar slightly for a time and build my preferences up to as written. I halved the recipe and it made two very generous portions. A half recipe could easily feed 3 people with an accompanying sandwich or salad.
Lepa on December 27, 2025

We made this as a simple, healthy change of pace after eating lots of rich food over the last few days. It was soothing, bright, and delicious. We serve it with sour cream. Definitely adding this to our regular rotation!