- dried beans - 1/2 cup
- rosemary - 2 Pieces (twigs)
- bulb - 1 piece (cut into 4 parts)
- garlic head - 1 piece
- salt - - To taste
- pasta - 1/2 cup
- olive oil - 1 st. a spoon
- leeks - 2 Pieces (thinly sliced)
- sweet potato - 1 piece (diced)
- cabbage feces - 330 Grams
- chicken broth - 6 Cups
- black pepper - 1/2 teaspoonfuls
Put the beans in a large bowl and add water. Soak overnight and drain. Cut a square of gauze 17X17 cm. Place 1 sprig of rosemary on one end and tie it with a kitchen twine. Put the beans, wrapped rosemary, onions and 6 glasses of water in a large saucepan. Bring to a boil over medium heat. Reduce the heat and simmer for about 25 minutes. Throw the beans into a colander. Remove the onions and rosemary. Preheat the oven to 220 degrees. Wrap garlic in aluminum foil. Bake until soft for about 40 minutes. Remove garlic from the oven and allow to cool. Cut in half and squeeze out the flesh. Bring large saucepan with salted water to a boil over high heat. Add the pasta and cook until done, about 8 minutes. Drain and lay aside. Heat the olive oil in a saucepan over medium heat. Add the leeks, the remaining branch of rosemary and fried garlic. Fry until the onion is clear. Add sweet potatoes, fry, stirring, about 8 minutes. Add cabbage, fry about 4 minutes. Add broth, cook for about 10 minutes. Add beans, pasta, 1/2 teaspoon salt and pepper. Cook for about 5 minutes. Divide between six plates and serve.
Servings: 6