Dilly Bean Stew | Try

Name: Dilly Bean Stew | Try
Ingredients: •2 tablespoons unsalted butter, plus more (optional); •2 tablespoons olive oil, plus more; •1 large onion, thinly sliced; •kosher salt, freshly ground black pepper; •2 15-ounce cans white beans such as navy, butter, cannellini, drained and rinsed; •4 cups vegetable or chicken broth (or my preference, 4 cups water plus 1–2 tablespoons better than bouillon); •¼ of a head of cabbage, core removed, coarsely chopped (roughly 8–10 ounces); •1 tablespoon white distilled vinegar or fresh lemon juice (lemon juice should be last resort– white distilled vinegar really should be the thing you use here); •1 cup dill, coarsely chopped; •Sour cream, if you must

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Ingredients

•2 tablespoons unsalted butter, plus more (optional)
•2 tablespoons olive oil, plus more
•1 large onion, thinly sliced
•kosher salt, freshly ground black pepper
•2 15-ounce cans white beans such as navy, butter, cannellini, drained and rinsed
•4 cups vegetable or chicken broth (or my preference, 4 cups water plus 1–2 tablespoons better than bouillon)
•¼ of a head of cabbage, core removed, coarsely chopped (roughly 8–10 ounces)
•1 tablespoon white distilled vinegar or fresh lemon juice (lemon juice should be last resort– white distilled vinegar really should be the thing you use here)
•1 cup dill, coarsely chopped
•Sour cream, if you must