Prepare the ingredients.
Start by salting the sliced cabbage and letting it chill while you work on the rest of the dish. This little trick will give it just the right texture – slightly wilted but still crisp.
Give your mushrooms a quick clean with a damp cloth or paper towel, then slice them up nice and thin. Heat up a large skillet over medium heat, add 2 tablespoons of olive oil, and toss in those mushrooms. Let them cook covered for a couple of minutes, then stir in your onion and garlic. Cook until they're nice and translucent, about 5 minutes.
Stir in the tomatoes, peppers, and potatoes, seasoning everything with your favorite spices. Let it all simmer together for another 5 minutes, stirring occasionally.
Time to add in those lovely mung beans, Lima beans, and fresh herbs. Cook for another 5 minutes or until the potatoes are soft and everything is smelling absolutely divine.
Mix together your cornstarch with water or broth, then stir it into the veggies. Let it thicken up for about 5 more minutes.
Season your sliced cabbage with salt, ground pepper, balsamic vinegar, and remaining spoon of olive oil. Serve up your mung bean-lima bean stew alongside the cabbage salad, garnished with a few sprigs of herbs or some cute mini pepper rings.
And there you have it – a wholesome, satisfying meal that's as easy to make as it is delicious. Enjoy!
