1 tbsp. unsalted butter
1 sm. onion
2 c. green beans
1 garlic clove
1 c. chicken stock
1 1/2 tsp. paprika
1 tsp. tomato paste
2 c. cabbage
Lemon juice

Mince garlic and onion. Cut beans into 1 inch pieces. Coarsely chop cabbage. Saute onions in butter until lightly browned. Add garlic and beans. Stir fry 1 minute. Blend in stock, tomato paste, and paprika. Cover and bring to a boil. Reduce heat and cook until beans are crisp-tender, about 6 minutes. Add cabbage; cover and cook 2 more minutes. Uncover and continue cooking until liquid is reduced to a glaze. Season with lemon juice and pepper.