Green Beans And Cabbage 'Scandia' - cooking recipe

Ingredients

1 lb green beans
2 cups chopped cabbage
1 tablespoon butter
1 tablespoon vinegar
1 teaspoon sugar
1 bouillon cube
1 tablespoon minced fresh dill or 2 teaspoons dried dill
1 tablespoon cornstarch
salt and pepper

Preparation

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