This Giresun pot cooks borlotti beans, black cabbage, and rice into a brothy Black Sea winter meal.
14 min prep 24 min cook 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Saute the onion briefly.
Add kidney beans, cabbage and rice.
Cook the dish for 20 minutes.
Yemeği 20 dakika pişirin.
5 dakika dinlensin, sıcaklık malzemenin içine dengeli dağılsın.
Servisinde üstüne taze ot veya kızgın yağ gezdirin.
💡 Tip: Finely chopping the kale gives a balanced texture in the same spoonful as the kidney beans.
🍽️ Serving suggestion: Offer with a spoonful of strained yogurt and rough village bread.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~208
kcal calories
8
g protein
30
g carbs
6
g fat
2.6g
Sugar
3g
Fiber
26.2mg
Sodium
0.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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