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Dilly Bean Stew with Cabbage and Frizzled Onions

Name: Dilly Bean Stew with Cabbage and Frizzled Onions
Yield: YIELD — 4 servings
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

The low number of deceptively modest ingredients might convince you this stew doesn’t have what it takes to be your new favorite stew– but I assure you, it does.

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