Course Side Dish
Dietary Need Garlic Free, Gluten Free, Grain Free, Mushroom Free, Nightshade Free, Soy Free
Servings 4 Servings


  • 4 cups chopped savoy or green cabbage
  • 2 cups chopped leeks (white and light-green parts only)
  • 4 cups unsalted cooked or canned kidney beans drained
  • 2 cups vegetable broth (Mushroom Free if needed)
  • ¼ cup mustard (choose your favorite kind)
  • ¼ teaspoon whole caraway seeds toasted


  • Dry sauté the cabbage and leeks in a large pot over medium-high heat, stirring frequently, for 3 minutes.
  • Add the kidney beans, broth, mustard, and caraway seeds and bring to a simmer.
  • Decrease the heat to low and cook until the liquid is almost gone, 8–10 minutes.
  • Serve hot.


Per serving: calories: 297, protein: 17 g, carbohydrates: 53 g, fat: 1 g, calcium: 111 mg, sodium: 28 mg, dietary fiber 16 g