Braised Cabbage & Beans
Braised Cabbage & Beans
Here is a delicious and easy recipe to encourage you enjoy more cabbage. The cabbage is seared to bring out some smokiness and then braised in a rich and flavorful tomato based sauce along with creamy butter beans. The cabbage comes out so tender, almost buttery and super juicy. The entire dish makes for one satisfying and cozy meal. Serve it up with grilled bread for dipping.
Serves 4
Ingredients
1/2 head (475g) Green Cabbage
30oz (880g) Butter Beans or other White Beans
14oz can (400g) Whole Tomatoes hand crushed and all liquid reserved
1 cup (237ml) Vegetable Broth or Vegan Beef Broth
1 medium (225g) Onion diced
4 cloves of Garlic pressed
2 Tbsp (30ml) Neutral Oil
1 Tbsp (30g) Miso Paste
1/2 Tbsp (15g) Tomato Paste
1 tsp (5g) Cumin Powder
1 tsp (5g) ground Sumac
1 tsp (5g) Smoked Paprika
To garnish
1 Tbsp (20g) fresh Parsley, chopped
1 Tbsp (20g) fresh Dill, chopped
Directions
1. Prep the cabbage by first cutting the head in half. (Save the other half for another recipe). Cut the half of the cabbage head into thick slices and then cut the larger pieces in half giving you quarters. The cabbage will want to fall apart, just try to keep the slices together the best you can.
2. On medium heat, add 1 Tbsp of oil to a large oven safe skillet that has a lid. Place as many slices of the cabbage that will fit and cook until it has nicely browned. Flip and repeat until there is a nice sear. Remove the cooked cabbage and repeat with any uncooked slices. Set the cabbage aside.
3. Add the additional 1 Tbsp of oil to the same skillet and add in the onions. Sauté for 3-5 minutes or until they become translucent. Add in the garlic and cook for another 1-2 minutes or until fragrant.
4.Add in the beans, cumin, smoked paprika and sumac and mix well. Add in the miso paste, tomato paste and crushed tomatoes. Mix well and cook everything for 3-5 minutes, stirring ocassionally.
5. Tuck the seared cabbage back into the pan and nestle it around the pan. Pull some of the beans and tomatoes up around the cabbage making it all fit. Pour the broth over the entire dish.
6. Cover the skillet and bake at 350 for 30 -35 minutes. The cabbage will be extremely tender and the cooking liquid will have reduced.
7. Garnish with fresh dill and parsley and serve with crusty grilled bread.
