| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Veg10 |
4 |
servings |
INGREDIENTS
| 3 |
ts |
Olive oil |
| 1 |
|
Onion; thinly sliced |
| 15 |
oz |
White kidney beans; rinsed, drained |
| 8 |
c |
Cabbage; shredded |
| 1 1/2 |
c |
Vegetable broth |
| 2 |
oz |
Tofu; firm, cut into 1" |
|
|
; cubes |
| 2 |
tb |
Tomato paste |
|
|
Black pepper; to taste |
| 2 |
tb |
Fresh parsley; chopped |
| 14 |
oz |
Polenta; log-prepared, cut |
|
|
; into 1/2" slice |
INSTRUCTIONS
In a large nonstick skillet, heat 2 tsp olive oil over medium heat. Add
onion and cook, stirring until softened and beginning to brown, 4-5
minutes. Add beans, cabbage, broth, tofu, and tomato paste. Cover and cook,
stirring occasionally, until cabbage is tender, about 12 minutes. Season
with pepper; stir in parsley. Brush 1/2 tsp olive oil over bottom of
skillet; heat pan over medium-high heat. Add half of polenta, cook until
browned and crusty, about 3 minutes per side; repeat with remaining 1/2 tsp
olive oil and polenta. Spoon bean mixture over polenta and serve.
Per serv: 311 cals, 6 g fat, 382 mg sod
Per serving: 848 Calories (kcal); 8g Total Fat; (7% calories from fat); 39g
Protein; 159g Carbohydrate; 1mg Cholesterol; 726mg Sodium Food Exchanges: 9
1/2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe by: St. Joseph Healthcare/New Mexico Heart Institute
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