Cabbage and white bean soup with sausage from The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living (page 111) by Mark Bittman

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Notes about this recipe

  • lorloff on October 14, 2018

    This was brilliant and delicious. I made it with dried lima beans that were from the farmers market so fresh no soaking required. I cooked the lima beans first in water with 2 small onions, 1 small head of garlic, a handful of rosemary from the garden and a small handful of thyme. I used wine chicken sausage from a local farmer. I only had red cabbage on hand it worked very well. Will make again my husband loved it.

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