Cabbage Leaves Stuffed with Red Beans and Herby Tomatoes

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

This simple dish is both aromatic and piquant – the scented flavour of rosemary contrasts with a bite of chilli and ginger. It can be served as a side dish or with good bread as a main course.


  • 375g (12oz) dried red kidney beans
  • 625–750g (1¼–1½


Soak the kidney beans in plenty of cold water for at least eight hours or overnight. Drain the beans. Put them in a saucepan and cover them with unsalted water. Boil the beans rapidly for 10 minutes, then reduce the heat and simmer gently until they are just soft but not so soft they break up. Drain the beans in a colander and rinse through with cold water to cool them. Put the beans into a mix