Dilly Bean Stew with Cabbage and Frizzled Onions

Ingredients

• 2 tbsp unsalted butter, plus more (optional)
• 2 tbsp olive oil, plus more for drizzling
• 1 large onion, thinly sliced
• Kosher salt and freshly ground black pepper
• 2 cans (15 oz) white beans (navy, butter, or cannellini), drained and rinsed
• 4 cups vegetable or chicken broth
• 1/4 head cabbage, core removed, coarsely chopped (about 8-10 oz)
• 1 tbsp white distilled vinegar or fresh lemon juice
• 1 cup dill, coarsely chopped
• Sour cream (optional)

Instructions

1. Heat butter and olive oil in a medium pot over medium-high heat. Add onion, season with salt and pepper, and cook 5-8 minutes until browned and frizzled, stirring occasionally.
2. Transfer about a quarter of the onions to a bowl and set aside for topping.
3. Add beans and season with salt and pepper. Smash some of the beans against the side of the pot to release their starch and thicken the stew.
4. Add broth and bring to a simmer. Cook 15-20 minutes.
5. Add cabbage and vinegar, stirring to wilt. Simmer another 10-15 minutes until cabbage is tender. Season to taste.
6. Remove from heat and stir in half the dill. Divide among bowls and top with remaining dill, reserved frizzled onions, a drizzle of olive oil, and black pepper. Add sour cream if desired.