For the bean and cabbage rice pan, cook the rice according to package directions. Cut the cabbage into pieces and steam with a little water until soft.
Chop the onion and sauté in a pan with the oil and spices. Add the cabbage and rice and fry briefly.
Rinse and drain the canned beans well and add them to the rest of the ingredients in the pan.
When everything is warm, season the bean-cabbage-rice pan with salt and pepper and serve.
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