Green Bean And Cabbage Tagine

• 1/2 large cabbage, coarsely chopped
• 1 lb green beans, trimmed
• 2 medium onions, coarsely chopped
• 3 tablespoons olive oil
• 5 -6 garlic cloves, minced
• 1/2 teaspoon medium-hot hot pepper sauce
• 2 teaspoons garam masala
• 2 teaspoons dried basil or 2 tablespoons fresh basil
• 2 teaspoons sweet paprika
• 1/3 cup cider vinegar
• 1/3 cup dry wine
• 1 (28 ounce) can crushed tomatoes, undrained

1. In a large skillet saute cabbage, beans and onions in oil over medium heat about 10 minutes.
2. Add the ingredients garlic through paprika and saute 1 more minute.
3. Add vinegar and wine, bring to a boil and boil down, scraping up any brown glaze from the bottom of the pan, until no liquid is left.
4. Add tomatoes and 1 cup water, bring to a low simmer, cover and cook about 10 minutes until beans are tender. Uncover, and continue to cook, stirring to prevent sticking, until liquid cooks away and sauce is thick.
5. Serve as is as a vegetable side, or use as a filling for omelets or serve over pasta, topped with Parmesan cheese.

cabbage, green beans, onions, olive oil, garlic, mediumhot hot pepper sauce, garam masala, basil, sweet paprika, cider vinegar, dry wine, tomatoes

Taken from www.food.com/recipe/green-bean-and-cabbage-tagine-226810 (may not work)