Alison Roman’s Dilly Bean Stew with Cabbage & Frizzled Onions

“This stew doesn’t look like much,” cookbook author Alison says, “but we all know it’s not what the ingredients are—it’s how they’re treated.” The onions must be frizzled (somewhere between caramelized and fried), the beans must be cooked and lightly crushed before any liquid is added (or your stew will be a soup), the dill must not be skimped on (hence the “dilly” descriptor), and the vinegar must be used (to