3 tablespoons extra virgin olive oil
1 lb. cabbage (half a large) coarsely chopped
1 lb. green beans trimmed
2 medium onions coarsely chopped
salt & freshly ground pepper
5 cloves large garlic minced
2 tablespoons chile powder
2 teaspoons dry basil
2 teaspoons sweet paprika
1/3 cup vinegar
1/3 cup dry red or white wine
28 ouncescan crushed tomatoes
1. In a 12-inch saute pan, heat oil over medium high. Add cabbage, beans and onions. Season with salt and pepper. Saute about 10 minutes, or until starting to brown. Stir in garlic and seasonings and cook 1 minute.
2. Add vinegar and wine, boil down as you scrape up any brown glaze on the bottom of the pan. When no moisture is left, stir in the tomatoes and their juice. Bring to a gentle simmer, cover, and cook 10 minutes (check for sticking), or until beans are tender. Uncover and cook off excess liquid (stirring to protect from burning) until chile is thick and rich tasting.
3. Season to taste. Serve hot, at room temperature, or reheated. A green salad a good partner.