Green Bean and Cabbage Tagine
- 1 tablespoon olive oil (reduced from 2 - 3 tablespoons) - 1 large onion - chopped (about 2 cups) - 1 pound cabbage - coarsely chopped - 1 pound green beans – trimmed and snapped - 3 cloves garlic (more or less to your likening) - 2 teaspoons garam masala - 2 teaspoons basil	- 2 teaspoons basil - 2 teaspoons sweet paprika - 1/3 cup vinegar - 1/3 cup dry wine (red or white is specified - we use dry) - 28 ounces canned tomatoes - 1 cup water - Salt and pepper
- Heat oil in a large skillet. Add onion, cabbage and beans as they're chopped. Sauté until onion and cabbage start to brown. Stir in garlic and spices, stir well and cook 1 - 2 minutes. Add vinegar and wine, let cook until liquid is absorbed, scraping pan from bottom occasionally. Add tomato and water, bring to a gentle simmer, cover and cook until liquid is nearly absorbed, stirring often. Season with salt and pepper.