- ½ head of red cabbage, grated or very finely sliced.
- 2 tbsp olive oil.
- 1 tbsp red wine vinegar.
- 2 tbsp soy sauce.
- 2 cloves of garlic, minced.
- 1 can (10 oz.) cannellini beans, drained and rinsed.
- ¼ cup Italian parsley, chopped.
- ¼ tsp ground black pepper.
- ¼ tsp chipotle pepper (optional).
Directions:
- Whisk the olive oil, red wine vinegar, soy sauce, black pepper and chipotle pepper in a medium bowl.
- Add ⅓ of the sliced red cabbage and toss.
- Heat a small amount of olive oil in a heavy skillet over medium heat. Add the minced garlic and cook until fragrant.
- Add the rest of the red cabbage and cook until slightly softened, about five minutes.
- Add the beans and cook just until warmed through.
- Add the parsley and stir until wilted, then remove the pan from the heat.
- Transfer the cooked cabbage to the bowl with the raw cabbage and dressing and toss.