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Sweet and Sour Cabbage and Beans Recipe

This is a delightful recipe that some friends shared with us several years ago. It provides a perfect blend of sweet and savory flavors, and pairs beautifully with freshly cooked rice, quinoa, or any other grain dish.

Rich in healthy protein and a variety of cancer-fighting phytonutrients, this is one dish that even the pickiest of eaters tend to gobble up.


1 can of cooked pinto beans (or any other variety that you enjoy)
1.5 cups tomato sauce
6 cups shredded cabbage (firm green kind works best)
1 tablespoon of fresh lemon juice
1 teaspoon of apple cider vinegar
3 tablespoons of honey
1 teaspoon Dijon mustard
1/4 cup raisins (optional)
1 medium onion, chopped
1 large clove of garlic, chopped


1. Place all ingredients except beans in a large saucepan, bring to a boil, then cover and simmer for 10 minutes.

2. Add the beans and cook until the beans are warm.

For additional texture, try serving some fresh avocado slices on the side. Any grain dish will work, but we prefer this sweet and sour bean and cabbage dish with freshly cooked rice or quinoa. Enjoy!

For a look at a pictorial of this recipe, click here:

How to Make Healthy Cabbage and Beans


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Hello Dr Kim,
I really appreciate and enjoy all your articles, especially the receipes, most of which I have tried - yum, yum.
I personally would find it very useful if you included each time the number of persons the receipe serves.
Many thanks and keep up the inspiring articles. I've passed them on to many friends.

Dear Dr Kim.
I would like to mention that in ayurveda it is categorically said that honey should never be heated/ cooked. In fact, uncooked honey is said to be nectar and cooked honey is actually termed poison, since it apparently coagulates in ways that are very harmful to the body. Your recipe could ideally blend in the honey just before serving, rather than adding it while cooking.

In response to the Cabbage and Bean picture. With the idea of keeping the vitamins in the leaf, I never cut the cabbage smaller then fork size. Thanks for all your good work!

"This is my favorite!", my 4 year-old declared of Sweet and Sour Cabbage and Beans.

This recipe is excellent! The only substitution I made was beef stock for the tomato sauce. (We're cutting back on the nightshade family of vegetables. An excellent article in the spring Weston A Price Foundation Journal about nightshades and joint pain). I had seconds and my husband had thirds!

You are right Dr. Kim, even the pickiest eaters will enjoy this! Easy, delicious, and filling with nice fluffy rice on the side.

Thank you for another winning recipe!

i prefer to eat raw vegie with warm cooked beans mixed together. it is delicious too.