No Food Wasted:  Half a cabbage+kidney beans+leftover tomato soup = ….

  
This was what I worked with for dinner last night:

  • 1/2 head of cabbage
  • A cup or so of kidney beans . I got a huge can of kidney beans in the dented can bin for cheap. Half went into a pasta salad the night before
  • Leftover canned tomato soup we had at lunch . About 1/2 cup 
  • A very sad looking tomato in the fridge

I also used from the pantry:

  • 1 onion
  • A few cloves of garlic
  • Cooking oil
  • Salt
  • Curry powder 

One of my family’s favorites is fried cabbage. This is just a twist in that. First – I sautéed garlic and onion in cooking oil. I added a little bit more oil and tossed in coursely chopped cabbage. I like to let it cook until the onions are  caramelized and cabbage tender and slightly browned.

cabbage & onions
 
Then I added the beans , chopped tomato, & tomato soup and  seasoned with salt & curry . Let cook until everything is heated through and that was that.  

 You can use any seasoning you have on hand and it would be just as awesome. I just happened to be in the mood for curry that evening.

I served it with rice but my daughter ate it without happily . I think she’s sick of rice. 

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3 thoughts on “No Food Wasted:  Half a cabbage+kidney beans+leftover tomato soup = ….

  1. There is a reason fried cabbage and onion is a common European peasant food – cheap, filling, and delicious!
    Caramelizing the ingredients is as good as adding another ingredient. The umami released by the browning enriches the flavors. It is definitely worth spending the extra minutes on. Also, if you have access to an oven roasting those elderly tomatoes transforms them into a treat. In fact just about any vegetable drizzled with oil, salt and pepper and roasted at 400* until browned at the edges is good. This is where I splurge a bit by buying olive oil, but if you don’t like olive oil any mild oil works. Right now my roasting choices are fall root veggies and winter squashes.

    1. Yep yep.

      We roast most of our veggies to cook them. I definitely prefer olive oil but the food bank only has canola so it’s better than nothing right now 😉

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