1. Wash, trim, slice and steam the green beans. 2. Save 2/3 cup of the cooking water. 3. Cool the beans in cold water to prevent them from cooking more from their own heat. 4. Chop the cabbage, and set both vegetables aside. 5. 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. 6. Add the cabbage and cook it for 5 to 10 minutes, stirring frequently, then add the beans. 7. Stir well to be sure the vegetables are well coated in the sauce. Thin with a little more water if needed. 8. Heat through and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
