500g soaked pickled cabbage
300g white or pinto beans (soaked, rinsed and drained dried beans, or canned)
3 or 4 cloves of garlic
4 tablespoons of oil
Soak the dried beans in a large saucepan covered with cold water for several hours, or overnight. Discard the soaking water, rinse well, then cover with fresh water. Cook over a medium heat until soft.
Meanwhile, finely chop the onion and fry in oil until soft and lightly browned. Add the minced garlic and seasonings and briefly stir.
Add the cabbage and stir to coat in the spice and oil mixture.
When the cabbage mix starts to sizzle, pour over enough bean cooking water to almost cover. Allow to cook for 5 minutes.
Gently stir through the cooked beans.
Serve with vegan Creme Fraiche, chopped onions and matza.
Keywords: goulash, vegan, beans, pickled cabbage, Romanian food